{"title":"Coffee Beans","description":"\u003cp\u003eSome of the most outstanding specialty coffee in the world, roasted to order and delivered to your door. Single origin or blend, beans or ground, we've got the perfect fit for you. Overwhelmed with choice? \u003ca href=\"https:\/\/www.hasbean.co.uk\/pages\/coffee-quiz\" title=\"Find Your Flavour Quiz\"\u003eTake the Quiz and Find Your Flavour\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"our-house","title":"Our House","description":"\u003ch1\u003e\u003cstrong\u003eOur House: our signature seasonal blend\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA well-balanced medley of \u003cstrong\u003emilk chocolate\u003c\/strong\u003e and \u003cstrong\u003ecaramel\u003c\/strong\u003e, with just a sprinkle of \u003cstrong\u003eroasted nuts\u003c\/strong\u003e to bring it all together.\u003c\/p\u003e\n\u003cp\u003eOur House is the coffee we'd hand to anyone. Brewing at home, getting through the morning at the office, pulling shots behind the bar: it's the one you'll keep reaching for.\u003c\/p\u003e\n\u003cp\u003eCoffee is seasonal, so the components in this blend shift through the year as fresh harvests arrive. Our roasting team tastes through what's landing from our producers, then picks the coffees that keep House tasting like itself: that milk chocolate sweetness, season after season. The bag in your hands is always fresh, in-season coffee. Want to know why? Read \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/the-coffee-arrival-calendar-why-your-favourite-origin-isnt-always-available\" title=\"The Coffee Arrival Calendar: Why Your Favourite Origin Isn't Always Available\" rel=\"noopener\" target=\"_blank\"\u003eThe Coffee Arrival Calendar\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eCurrent components\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCosta Rica: Atenas, Washed\u003c\/li\u003e\n\u003cli\u003eBrazil: Nova Aliança, Pulped Natural\u003c\/li\u003e\n\u003cli\u003eBrazil: Matas de Minas, Pulped Natural\u003c\/li\u003e\n\u003cli\u003eNicaragua: Limoncillo, Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOur House is forgiving. It works in espresso, AeroPress, pour-over, French press, moka pot, batch brew, and any other brewing method you throw it at! If you're new to brewing, it'll cover the odd mistake. If you're a seasoned barista, there's plenty to play with.\u003c\/p\u003e\n\u003ch4\u003eA blend with history\u003c\/h4\u003e\n\u003cp\u003eIf you've been with us since the Hasbean days, you might remember this one as Jailbreak. It was a long-time favourite back then. The name has changed and the recipe moves with every season, but it still tastes like milk chocolate and caramel.\u003c\/p\u003e\n\u003cp\u003eNot sure which Ozone coffee to try first? Start here.\u003c\/p\u003e\n\u003ch1\u003e\u003cb\u003eFurther Information\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch4\u003eTasting notes: milk chocolate, caramel, roasted nuts\u003c\/h4\u003e\n\u003ch4\u003eBrew, roast and rest\u003c\/h4\u003e\n\u003cp\u003e\u003cu\u003eRecommended brew recipe\u003c\/u\u003e\u003cbr\u003e\u003cem\u003eDose: 17.5g\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eYield: 34g\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eTime: 28 to 32 seconds\u003c\/em\u003e\u003cbr\u003eA starting point we like. Tweak it to your taste.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eRoast\u003c\/u\u003e\u003cbr\u003eMedium-dark. We go steady through the gap between first and second crack to build sweetness, and drop it right at the end with a pop or two of second crack.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eResting\u003c\/u\u003e\u003cbr\u003eRest it for at least 7 days after roasting before pulling it as espresso. Plenty of people like it earlier, so brew whenever you like.\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":13646524907555,"sku":"B11 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065461031297,"sku":"B11 500B","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":13646524940323,"sku":"B11 1B","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43091365003317,"sku":"B11 3B","price":106.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":13646524973091,"sku":"B11 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065461064065,"sku":"B11 500E","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43091364839477,"sku":"B11 1E","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093575204917,"sku":"B11 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065461096833,"sku":"B11 500FF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43091364872245,"sku":"B11 1FF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":13646525005859,"sku":"B11 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065461129601,"sku":"B11 500MF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43091364905013,"sku":"B11 1MF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093575270453,"sku":"B11 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065461162369,"sku":"B11 500CF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43091364937781,"sku":"B11 1CF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":13646525038627,"sku":"B11 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065461195137,"sku":"B11 500P","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091364970549,"sku":"B11 1P","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":13646525104163,"sku":"B11 220GB","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":13646525136931,"sku":"B11 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Our_House_Blend.png?v=1756211407"},{"product_id":"hodson","title":"Hodson","description":"\u003ch1 class=\"Polaris-Text--root Polaris-Text--headingLg Polaris-Text--regular\"\u003e\u003cstrong\u003e\u003cspan class=\"_LinkPreview_1azdy_17\"\u003eHodson blend: named after our founders\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThe sweet base of brown sugar and milk chocolate shows off soft red fruit notes for a balanced but characterful cup.\u003c\/p\u003e\n\u003ch4\u003eWhere the name comes from\u003c\/h4\u003e\n\u003cp\u003eJamie and Karen Hodson founded Ozone in New Plymouth, New Zealand, after a six-week trip through Central America, visiting coffee farms and meeting producers. One evening in San Salvador, caught in a tropical lightning storm, Jamie noticed the smell of ozone in the air. He decided that night to make coffee his life.\u003c\/p\u003e\n\u003cp\u003eHodson used to be called Blake, after the first school Hasbean founder Steve Leighton attended. It's the blend where Ozone and Hasbean both began, so now it carries the name of Ozone's founders.\u003c\/p\u003e\n\u003cp\u003eCoffee is seasonal, so the components in this blend change through the year as fresh harvests arrive. Want to know why? Read \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/the-coffee-arrival-calendar-why-your-favourite-origin-isnt-always-available\" title=\"The Coffee Arrival Calendar: Why Your Favourite Origin Isn't Always Available\" rel=\"noopener\" target=\"_blank\"\u003eThe Coffee Arrival Calendar\u003c\/a\u003e. The bag in your hands is always fresh, in-season coffee.\u003c\/p\u003e\n\u003ch4\u003eCurrent components\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNicaragua: Limoncillo, Bourbon, Natural\u003c\/li\u003e\n\u003cli\u003eBrazil: Selvatech, Peaberry, Natural\u003c\/li\u003e\n\u003cli\u003eBrazil: Matas de Minas, Pulped Natural\u003c\/li\u003e\n\u003cli\u003eEthiopia: Chelchele, Natural\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cb\u003eFurther Information\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch4\u003eTasting notes: Milk chocolate, brown sugar, red fruit.\u003c\/h4\u003e\n\u003ch4\u003eBrew, roast and rest\u003c\/h4\u003e\n\u003cp\u003e\u003cu\u003eRecommended brew recipe\u003c\/u\u003e\u003cbr\u003e\u003cem\u003eDose: 17.5g\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eYield: 38g\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eTime: 28 to 32 seconds\u003c\/em\u003e\u003cbr\u003eA starting point we like. Tweak it to your taste.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eRoast\u003c\/u\u003e\u003cbr\u003eMedium-dark. We go steady through first crack to build sweetness, then drop it at the end of the gap, with a pop or two of second crack as it hits the cooling tray.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eResting\u003c\/u\u003e\u003cbr\u003eRest it for at least 7 days after roasting before you brew it as espresso. Plenty of people like it earlier, so brew whenever you fancy.\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":13646525169699,"sku":"B21 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065466143105,"sku":"B21 500B","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":13646525202467,"sku":"B21 1B","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43091343376437,"sku":"B21 3B","price":124.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":13646525235235,"sku":"B21 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065466175873,"sku":"B21 500E","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43091343212597,"sku":"B21 1E","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093575991349,"sku":"B21 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065466208641,"sku":"B21 500FF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43091343245365,"sku":"B21 1FF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":13646525268003,"sku":"B21 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065466241409,"sku":"B21 500MF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43091343278133,"sku":"B21 1MF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093576417333,"sku":"B21 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065466274177,"sku":"B21 500CF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43091343310901,"sku":"B21 1CF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":13646525300771,"sku":"B21 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065466306945,"sku":"B21 500P","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091343343669,"sku":"B21 1P","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":13646525366307,"sku":"B21 220GB","price":11.1,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":13646525399075,"sku":"B21 1GB","price":44.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Hodson_Blend.png?v=1756211407"},{"product_id":"seasonal-blend","title":"Seasonal Blend","description":"\u003ch1 class=\"Polaris-Text--root Polaris-Text--headingLg Polaris-Text--regular\"\u003e\u003cstrong\u003e\u003cspan class=\"_LinkPreview_1azdy_17\"\u003eSeasonal blend: celebrating coffee’s seasonal nature\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eSoft \u003cstrong\u003ecloudberry\u003c\/strong\u003e leads the way into a decadent \u003cstrong\u003emarzipan\u003c\/strong\u003e sweetness. Juicy \u003cstrong\u003esultanas\u003c\/strong\u003e on the finish round out this treat filled cup.\u003c\/p\u003e\n\u003ch4\u003eA blend that changes with the harvest\u003c\/h4\u003e\n\u003cp\u003eCoffee is a seasonal crop, so the coffees in this blend change through the year as fresh harvests arrive. Our roasting team tastes what's landing from our producers and picks components that work well together. It's sweet, and it works as espresso or filter. The bag in your hands is always fresh, in-season coffee. Want to know why? Read \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/the-coffee-arrival-calendar-why-your-favourite-origin-isnt-always-available\" title=\"The Coffee Arrival Calendar: Why Your Favourite Origin Isn't Always Available\" rel=\"noopener\" target=\"_blank\"\u003eThe Coffee Arrival Calendar\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you've been with us a while, you might remember this one as Jabberwocky and Brothers.\u003c\/p\u003e\n\u003ch4\u003eThis season's components\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNicaragua: Finca Escondida, Red Catuai, Washed\u003c\/li\u003e\n\u003cli\u003eBrazil: Inglaterra, Mixed, Pulped Natural\u003c\/li\u003e\n\u003cli\u003eEl Salvador: Finca Argentina Estate, Natural\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cb\u003eFurther Information\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch4\u003eTasting notes: cloudberry, marzipan, sultanas\u003c\/h4\u003e\n\u003ch4\u003eBrew, roast and rest\u003c\/h4\u003e\n\u003cp\u003e\u003cu\u003eRecommended brew recipe\u003c\/u\u003e\u003cbr\u003eDose: 18g\u003cbr\u003eYield: 38g\u003cbr\u003eTime: 28 to 32 seconds\u003cbr\u003eA starting point we like. Tweak it to your taste.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eRoast\u003c\/u\u003e\u003cbr\u003eMedium. We take it through first crack and into the gap, keep things fairly quick, and drop just as second crack starts.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eResting\u003c\/u\u003e\u003cbr\u003eRest it for at least 7 days after roasting before brewing it as espresso. Plenty of people like it earlier, so brew whenever you fancy.\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":13646525497379,"sku":"B31 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065481052545,"sku":"B31 500B","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":13646525530147,"sku":"B31 1B","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43090779701301,"sku":"B31 3B","price":124.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":13646525562915,"sku":"B31 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065481085313,"sku":"B31 500E","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43090776326197,"sku":"B31 1E","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093576712245,"sku":"B31 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065481118081,"sku":"B31 500FF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43090776358965,"sku":"B31 1FF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":13646525595683,"sku":"B31 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065481150849,"sku":"B31 500MF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43090776391733,"sku":"B31 1MF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093576908853,"sku":"B31 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065481183617,"sku":"B31 500CF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43090776424501,"sku":"B31 1CF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":13646525628451,"sku":"B31 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065481216385,"sku":"B31 500P","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43090776457269,"sku":"B31 1P","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":13646525693987,"sku":"B31 220GB","price":11.1,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":13646525726755,"sku":"B31 1GB","price":44.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_New_Seasonal_Dec_1_1.png?v=1785242295"},{"product_id":"decaf","title":"Decaf","description":"\u003ch1\u003e\u003cstrong\u003eOzone Decaffeinated Single Origin\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eWith a big hit of \u003cstrong\u003ewalnut\u003c\/strong\u003e up front, this classic Brazilian coffee is rounded and easy drinking. \u003cstrong\u003eCocoa nibs\u003c\/strong\u003e and a hint of \u003cstrong\u003ehazelnut\u003c\/strong\u003e come through on the finish.\u003c\/p\u003e\n\u003cp\u003eHere at Ozone, we’re always on the lookout for tasty decaf. It can be a little tricky to get hold of, but we aim to have at least one decaf available at all times, and which coffee that is will change throughout the year. If you subscribe to Decaf, you’ll always receive our current fresh decaf, so the farm in your bag will evolve as new coffees come in.\u003c\/p\u003e\n\u003cp\u003eWe were one of the first roasters in the UK to move to Colombian decaf, when the ethyl acetate (EA) plant in Colombia started turning out genuinely great coffee. For most of the last ten years our decaf range has been exclusively Colombian, because in blind tastings the EA decafs simply proved more delicious than the CO₂ or Swiss Water options available. The catch? Colombia is a producing country, so decaffeinating anything other than Colombian coffee there was super tricky, and we had to work within those limits.\u003c\/p\u003e\n\u003cp\u003eAsk us for an all-rounder – good any time of day, crowd-pleasing, easy to work with – and nine times out of ten we’ll point you towards Brazil. Bonus points if you remember this one: we once ran a CO₂ decaf of Cachoeira da Grama, and it was really good. We’ve been looking for a way to bring Brazil back into our decaf line-up ever since.\u003c\/p\u003e\n\u003cp\u003eThat chance came when we were introduced to EA decaffeination in Bremen, Germany. Finally, we could try what we’d always wanted: EA decaf on a great Brazilian coffee. We kicked things off with Nova Aliança, one of our most important relationship coffees, and this time round it’s the turn of Fazenda Cruz Alta.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Decaffeination Process\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eEA decaf uses ethyl acetate, a compound found naturally in fruit like bananas and apples, and in sugarcane, which is where the “sugarcane decaf” name comes from. In Bremen, the green beans are first steamed to open them up, then washed with a solution of water and EA, which bonds with the caffeine and draws it out. More steam removes any remaining EA, and the beans are dried back to their original moisture. What’s left keeps its sweetness, body and origin character. All the flavour, none of the buzz.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy EA decaf?\u003c\/strong\u003e\u003cbr\u003eHere’s the thing: every decaf method is a balancing act between taking the caffeine out and leaving everything else in. EA is highly selective, so it goes after the caffeine and leaves more of the good stuff behind. In our blind tastings it’s consistently held on to more sweetness and origin character than CO₂ or Swiss Water decafs – which is why it’s been our go-to for the best part of a decade.\u003c\/p\u003e\n\u003cp\u003eFrom a food miles point of view, the extra step adds very little. The coffee travelled from Brazil straight to Germany, part of it was decaffeinated there, and then it all came on to us in the UK together.\u003c\/p\u003e\n\u003ch1\u003e\n\u003cstrong\u003eCoffee Information - \u003cmeta charset=\"utf-8\"\u003eBrazil: Fazenda Cruz Alta\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h1\u003e\n\u003cp\u003eFazenda Cruz Alta sits in Luminárias, in the South of Minas region of Minas Gerais. It’s run by Mauricio Antunes Pereira, with 261 of its 435 hectares under coffee and around 7,000 bags produced each year.\u003c\/p\u003e\n\u003cp\u003eThe farm is part of the Solida Cafés group, which has built its name on quality and sustainability. That goes beyond what’s in the cup. The group has worked on improving working conditions and quality of life for its team, and backs professional training and community projects in the region.\u003c\/p\u003e\n\u003cp\u003eThe trees grow in red latosol soil and include Red Catuaí, Yellow Catucaí and Acaiá 19. Harvest runs from May to September, with cherries picked by machine, then dried as naturals on sun patios and in mechanical dryers. Cruz Alta holds both 4C and Rainforest Alliance certification.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBrazil\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: South of Minas, Minas Gerais\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFazenda Cruz Alta\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: Mauricio Antunes Pereira\u003c\/li\u003e\n\u003cli\u003eVarieties grown: Red Catuaí, Yellow Catucaí, Acaiá 19\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDecaffeination: \u003cstrong\u003eSugarcane (EA) decaffeination\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: Walnut, cocoa nib, hazelnut.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: 6\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSweetness: 6\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 84.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium: through the gap and let this develop a little in the gap, but don´t let the appearance catch you out, this needs pushing up to the edge of second crack to get the best from it.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eA Note on Decaf Visual Roast Colour From Our Roasting Team\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eThe decaffeination process, including Ethyl Acetate (EA), alters the physical structure of green coffee beans. 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While shinier, oilier beans are often associated with darker roasts in regular caffeinated coffee, in this case, it's a result of the decaffeination process, not necessarily the roast level.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":14997579333667,"sku":"C31 220B","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065507430785,"sku":"C31 500B","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":14997579366435,"sku":"C31 1B","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":14997579399203,"sku":"C31 220E","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065507463553,"sku":"C31 500E","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43091360120885,"sku":"C31 1E","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093577400373,"sku":"C31 220FF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065507496321,"sku":"C31 500FF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43091360153653,"sku":"C31 1FF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":14997579431971,"sku":"C31 220MF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065507529089,"sku":"C31 500MF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43091360186421,"sku":"C31 1MF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093577465909,"sku":"C31 220CF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065507561857,"sku":"C31 500CF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43091360219189,"sku":"C31 1CF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":14997579464739,"sku":"C31 220P","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065507594625,"sku":"C31 500P","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091360251957,"sku":"C31 1P","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":14997579530275,"sku":"C31 220GB","price":9.8,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":14997579563043,"sku":"C31 1GB","price":39.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BRA_Decaf_CruzAlta.png?v=1789552626"},{"product_id":"organic-single-origin","title":"Organic Single Origin","description":"\u003ch1\u003e\u003cstrong\u003eOrganic Single Origin\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch4\u003eAlways Organic, Always Evolving\u003c\/h4\u003e\n\u003cp\u003eOur Organic Single Origin is a year-round offering that celebrates the diversity and seasonality of coffee. While the name stays the same, the coffee itself changes throughout the year as fresh harvests arrive from our trusted Organic producers around the world. Each lot is carefully selected ensuring it delivers the quality and flavour you know and expect from us, as well as carrying certified organic credentials.\u003c\/p\u003e\n\u003ch4\u003eA Seasonal Journey in Every Cup\u003c\/h4\u003e\n\u003cp\u003eCoffee is a seasonal crop, and each harvest is finite. That means the specific origin, flavour profile, and story behind this coffee will shift over time. By subscribing, you’ll be taken on a journey through different regions and producers, all united by a commitment to organic farming. It’s a great way to explore the world of coffee while supporting sustainable practices - one cup at a time. We normally expect each of our Organic single origin coffees to last around 4-6 months.\u003c\/p\u003e\n\u003ch4\u003eCurrent Origin: Cajamarca, Peru\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e12-18 different producers in the small village of San Antonio de Chingama, Caramajca. The producers from Agua Azul are called a “comité”, - which means collaborating and producing higher quality coffees, maximising farmer income and premiums. In the last few years, the comite have started a program called Solidario, giving all the producers training, market access, finance, and feedback about quality, and reforestation programs.\u003c\/p\u003e\n\u003ch4\u003eBrewing Growth: Solidario, Reforestation \u0026amp; Fairtrade\u003c\/h4\u003e\n\u003cp\u003eThrough the Solidario program, members receive essential support: training, quality feedback, fair market access, financing, and connections to buyers. More recently, reforestation has become part of their mission, helping to restore soil health and preserve their mountainous environment. The cooperative is also organic and Fairtrade certified, ensuring that their impact is ethical, sustainable, and beneficial to both land and people.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHigh-Altitude, High-Quality Coffee\u003c\/h4\u003e\n\u003cp\u003eAt around 1,890 meters above sea level, the cooperative cultivates a spectrum of traditional and experimental varietals like Caturra, Pache, Bourbon, and others like Typica, Catimor, Marsellesa, and even small trials of Geisha and Costa Rica 95. Their processing method is fully washed and dried under the Peruvian sun, often using small, locally managed micromills.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis is an easy drinking cup of \u003cstrong\u003ecookies and cream\u003c\/strong\u003e. It starts with \u003cstrong\u003emilk chocolate\u003c\/strong\u003e, a gently \u003cstrong\u003ebiscuit\u003c\/strong\u003e edge and a sweet creaminess. On the finish, that shifts gently into \u003cstrong\u003ecaramel\u003c\/strong\u003e which lingers in the aftertaste.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca\u003c\/li\u003e\n\u003cli\u003eSub-region: Huabal in Jaen\u003c\/li\u003e\n\u003cli\u003eVillage: San Antonio de Chingama\u003c\/li\u003e\n\u003cli\u003eAverage farm size: 2 hectares\u003c\/li\u003e\n\u003cli\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eComite Agua Azul\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,890 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVarietals: \u003cstrong\u003eCaturra, Pache and Bourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFermentation method: Dry, 22 hours\u003c\/li\u003e\n\u003cli\u003eDrying method: Beds and patios, 15-20 days\u003c\/li\u003e\n\u003cli\u003eCertifications:\u003cstrong\u003e Organic\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eFurther Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eTasting notes: Milk chocolate, cookies \u0026amp; cream, caramel.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eSweetness: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAcidity: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eMouthfeel: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eFlavour: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eAftertaste: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: (max. 100): 86\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eRoast Information\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eMedium-dark: Through the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Roasted Whole Beans 220g","offer_id":42792515633205,"sku":"A13 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55472539140481,"sku":"A13 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":42792515665973,"sku":"A13 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43091318702133,"sku":"A13 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500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091318669365,"sku":"A13 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":42792515829813,"sku":"A13 220GB","price":11.25,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":42792515862581,"sku":"A13 1GB","price":44.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/2026Organic-AguaAzul.png?v=1771238085"},{"product_id":"paramount-unlisted","title":"Paramount","description":"","brand":"Ozone","offers":[{"title":"Beans \/ 220g","offer_id":42992340828213,"sku":"B41 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55065483149697,"sku":"B41 500B","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":42992944087093,"sku":"B41 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1FF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":42992340926517,"sku":"B41 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55065483248001,"sku":"B41 500MF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":42992944218165,"sku":"B41 1MF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":42992340959285,"sku":"B41 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55065483280769,"sku":"B41 500CF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":42992944250933,"sku":"B41 1CF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":42992340992053,"sku":"B41 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55065483313537,"sku":"B41 500P","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":42992944283701,"sku":"B41 1P","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":42992341024821,"sku":"B41 220GB","price":8.76,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":42992944316469,"sku":"B41 1GB","price":35.04,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_Paramount_2025.png?v=1755085965"},{"product_id":"half-caff","title":"Half Caff","description":"\u003ch1\u003e\u003cstrong\u003eHalf Caff blend: all the flavour, half the caffeine\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis sweet and gentle cup has \u003cstrong\u003emilk chocolate\u003c\/strong\u003e and \u003cstrong\u003ebrown sugar\u003c\/strong\u003e sweetness over a delicate \u003cstrong\u003ebiscuit\u003c\/strong\u003e edge for a balanced and moreish blend.\u003c\/p\u003e\n\u003cp\u003eAll the flavour, half the caffeine. Half Caff is a 50\/50 mix of a decaf coffee and a regular one, so you can have a full cup without the full hit.\u003c\/p\u003e\n\u003cp\u003eThe decaf half is Matas de Minas from Brazil, decaffeinated with the sugar cane method. [Add one plain line on what that means.]\u003c\/p\u003e\n\u003cp\u003eCoffee is seasonal, so the components in this blend shift through the year as fresh harvests arrive. Want to know why? Read \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/the-coffee-arrival-calendar-why-your-favourite-origin-isnt-always-available\" title=\"The Coffee Arrival Calendar: Why Your Favourite Origin Isn't Always Available\" rel=\"noopener\" target=\"_blank\"\u003eThe Coffee Arrival Calendar\u003c\/a\u003e. The bag in your hands is always fresh, in-season coffee.\u003c\/p\u003e\n\u003ch4\u003eCurrent components\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e50% Brazil: Matas de Minas Sugarcane Decaffeinated, Natural\u003c\/li\u003e\n\u003cli\u003e50% El Salvador: Argentina Estate, Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cb\u003eFurther Information\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: milk chocolate, brown sugar, biscuit\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eRoast\u003c\/h4\u003e\n\u003cp\u003eMedium-dark. We go through first crack, slow things down, and take it steadily up to the edge of second crack. It's easy drinking, with the sweetness up front.\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Beans \/ 220g","offer_id":42992979935285,"sku":"D24 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55065514082689,"sku":"D24 500B","price":25.5,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":42992979968053,"sku":"D24 1B","price":43.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 3kg","offer_id":42992980000821,"sku":"D24 3B","price":115.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":42992980033589,"sku":"D24 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55065514115457,"sku":"D24 500E","price":25.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":42992980066357,"sku":"D24 1E","price":43.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":42992980099125,"sku":"D24 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55065514148225,"sku":"D24 500FF","price":25.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":42992980131893,"sku":"D24 1FF","price":43.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":42992980164661,"sku":"D24 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55065514180993,"sku":"D24 500MF","price":25.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":42992980197429,"sku":"D24 1MF","price":43.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":42992980230197,"sku":"D24 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55065514213761,"sku":"D24 500CF","price":25.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":42992980262965,"sku":"D24 1CF","price":43.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":42992980295733,"sku":"D24 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55065514246529,"sku":"D24 500P","price":25.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":42992980328501,"sku":"D24 1P","price":43.2,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":42992980361269,"sku":"D24 220GB","price":9.75,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":42992980394037,"sku":"D24 1GB","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_half_Caff_2025_UK.png?v=1755085891"},{"product_id":"costa-rica-don-mayo-la-ladera","title":"Costa Rica: Don Mayo - La Ladera","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Don Mayo Micromill - La Ladera, Catuai, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis dessert in a cup begins with soft, cooked down \u003cstrong\u003epeach \u003c\/strong\u003ebefore finishing with a sprinkle of \u003cstrong\u003ebrown sugar.\u003c\/strong\u003e On the aftertaste is a delicate \u003cstrong\u003estrawberry \u003c\/strong\u003eedge, rounding out this well balanced, all day coffee. \u003c\/p\u003e\n\u003cp\u003eOur relationship with the Bonilla Family and their Don Mayo micromill stretches all the way back to 2012, we couldn’t be prouder to still buy Costa Rican coffee from them all these years later. During that time, Don Mayo has gained a huge reputation across the world as a producer of delicious coffee, and this lot is a perfect example of the great cup quality they are famous for. A favourite for us year on year, their Honey processed Catuai. \u003c\/p\u003e\n\u003cp\u003eThe mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in rich, volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. \u003c\/p\u003e\n\u003ch4\u003eTarrazú - Iconic For Costa Rican Coffee\u003c\/h4\u003e\n\u003cp\u003eThe Tarrazú canton sits halfway down Costa Rica, towards the western coast. Located in a stunning valley surrounded by mountains that are part of the Talamanca Sierra. It is famous for producing some of the very best coffee in the country, with coffee production being the main industry for local residents, making up a whopping 95% of the local economy. During the harvest in December, January and February, the area’s population triples with seasonal workers needed to bring in the crop.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm \u003c\/h4\u003e\n\u003cp\u003eLa Ladera, located in the Tarrazú region of Costa Rica, is owned by Pablo Bonilla. The farm spans 20 hectares and is situated at an altitude of 1,850 meters, which allows different coffee varieties to thrive at various elevations. Catuai coffee plants grow well at higher elevations, while Caturra is suited to medium and lower areas. In previous years our lots from La Ladera have been a mix of Catuai and Caturra but for the last 2 harvests the varietals were separated and we have been able to buy just the higher growing Catuai crop. \u003c\/p\u003e\n\u003cp\u003eThe farm emphasises sustainable coffee production by planting native species alongside coffee crops to maintain ecological balance. Additionally, wastewater is treated to prevent pollution, and a small hydroelectric plant is used during peak harvest. \u003c\/p\u003e\n\u003cp\u003eLa Ladera employs a team of 120-130 pickers during the harvest season, primarily from Panama. The farm has been hiring the same core group of pickers for the last two decades, providing them with transportation and accommodation. \u003c\/p\u003e\n\u003ch4\u003eAt The Mill \u003c\/h4\u003e\n\u003cp\u003eAfter harvest, the single origin coffee is processed at the Don Mayo micro mill, also owned by Pablo Bonilla. The Don Mayo micro mill is one of the oldest and most respected micro mills in the country. Established in 2003 by Hector Bonilla and his sons, the mill has been innovative in creating an economically and environmentally sustainable farm-to-mill operation under the Bonilla Family Estate. \u003c\/p\u003e\n\u003cp\u003eThe mill processes coffee from its own farms, such as La Loma, and also buys whole cherries from local coffee farmers to sell as individual micro-lots. Don Mayo is equipped with state-of-the-art machinery and is committed to producing high-quality coffee. This commitment is demonstrated through the mill’s success in Costa Rica’s Cup of Excellence competition, having auctioned more than 35 lots through the competition and placing first in both 2009 and 2020. \u003c\/p\u003e\n\u003cp\u003eEnvironmental conservation is a key focus at Don Mayo. The mill minimises water usage due to government restrictions and uses coffee pulp and parchment as fuel for cooking and mechanical dryers, as well as fertiliser. This approach ensures that nothing goes to waste and supports sustainable coffee production.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eZone: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eLos Santos\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eProvince: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eSan José\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eCanton: Leon Cortes\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLa Ladera\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMicromill: \u003cstrong\u003eDon Mayo\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Pablo Bonilla\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCatuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,850-1,900 m.a.s.l.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: Peach, brown sugar, strawberry.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eSweetness: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAcidity: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eMouthfeel: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eFlavour: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAftertaste: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal (max 100): 86\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan lang=\"EN-GB\" class=\"TextRun SCXW80684513 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW80684513 BCX0\"\u003eMedium - Through the gap and \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW80684513 BCX0\"\u003edon't\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW80684513 BCX0\"\u003e let this go too far towards second, let the simple sweetness shine.\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"EOP Selected SCXW80684513 BCX0\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":54708208075137,"sku":"A11 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171144708481,"sku":"A11 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":54708208107905,"sku":"A11 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 220g","offer_id":54708208140673,"sku":"A11 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 500g","offer_id":56171144741249,"sku":"A11 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 1kg","offer_id":54708208173441,"sku":"A11 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Fine Filter \/ 220g","offer_id":54708208206209,"sku":"A11 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Fine Filter \/ 500g","offer_id":56171144774017,"sku":"A11 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Fine Filter \/ 1kg","offer_id":54708208238977,"sku":"A11 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Medium Filter \/ 220g","offer_id":54708208271745,"sku":"A11 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Medium Filter \/ 500g","offer_id":56171144806785,"sku":"A11 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Medium Filter \/ 1kg","offer_id":54708208304513,"sku":"A11 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Coarse Filter \/ 220g","offer_id":54708208337281,"sku":"A11 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Coarse Filter \/ 500g","offer_id":56171144839553,"sku":"A11 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Coarse Filter \/ 1kg","offer_id":54708208370049,"sku":"A11 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"French Press \/ 220g","offer_id":54708208402817,"sku":"A11 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"French Press \/ 500g","offer_id":56171144872321,"sku":"A11 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"French Press \/ 1kg","offer_id":54708208435585,"sku":"A11 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":54708208468353,"sku":"A11 220GB","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":54708208501121,"sku":"A11 1GB","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_CRI_Don_Mayo_Ladera.png?v=1787834252"},{"product_id":"costa-rica-arbar-el-manantial","title":"Costa Rica: ARBAR - El Manantial","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Arbar - El Manantial, Villa Sarchi, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA zing of \u003cstrong\u003elemon \u003c\/strong\u003eand \u003cstrong\u003ewhite sugar\u003c\/strong\u003e softens into sweet \u003cstrong\u003eCantaloupe \u003c\/strong\u003emelon on the finish. As it cools, there are hints of \u003cstrong\u003eorange \u003c\/strong\u003eand\u003cstrong\u003e white grape\u003c\/strong\u003e too, for a sweet, bright and clean cup.\u003c\/p\u003e\n\u003cp\u003eArbar was the first coffee farm that our Green Buyer Roland ever visited. In many ways it is characteristic of everything we’ve ever tried to do with coffee buying and is at the heart of what we’ve always been about. The lot we have here for you is a Honey processed Villa Sarchi.\u003c\/p\u003e\n\u003ch4\u003eA Revolution In Traceability\u003c\/h4\u003e\n\u003cp\u003eThe Arbar mill is located in Costa Rica’s West Valley, near Lourdes de Naranjo, at an elevation of 1,600 metres above sea level. Owned by Carlos and Maria, the name Arbar is a blend of Carlos ARrieta and Maria BARboza. When they first inherited the coffee farm, it wasn’t really making them any money. At that time, almost all Costa Rican coffee was sold to large cooperatives for processing. You could buy regional lots (e.g. Tarrazú) but there was little traceability and not much incentive for individual producers to achieve exceptional results, as their work would be batched together with everyone else’s.\u003c\/p\u003e\n\u003cp\u003eIn the 2010s, Costa Rica saw the \"micromill revolution\", where various producers realised that building their own mills could enable them to process their own coffee and gain recognition for their hard work.\u003c\/p\u003e\n\u003ch4\u003eA Lucky Introduction\u003c\/h4\u003e\n\u003cp\u003eThe road that Arbar is situated along is well known among exporters and buyers as it’s a checklist of Cup of Excellence-winning farms and their award-winning coffees. On that road is Vista Al Valle (owned by Oldemar Arrieta Lobo, Carlos’s cousin), Herbazu (owned by Tonio Barrantes Zuñiga, Carlos’s neighbour), and a bit further down is Sumava (owned by Francisco Mena, farmer, Cup of Excellence winner, and our exporter). All amazing farms that we buy delicious coffee from on repeat.\u003c\/p\u003e\n\u003cp\u003eCarlos and Maria saw the success that other local farms were having from processing their own coffee and thought, \"Hey, maybe we should try something.\" We were lucky enough to find their coffee early and started buying it right away because, as it turns out, their hunch was correct. It’s delicious.\u003c\/p\u003e\n\u003cp\u003eInitially we bought it without really knowing much about where it was coming from. Francisco had introduced us and essentially said, \"Hey, do you like this coffee?\" We said, \"Yes!\" He said, \"Great, here’s the producers.\" And that was that. The first year we bought it, it was simply called Carlos Arrieta because they hadn’t yet decided on a name for their mill. The following year it became Arbar.\u003c\/p\u003e\n\u003ch4\u003ePura Vida\u003c\/h4\u003e\n\u003cp\u003eRoland first visited Arbar in 2015, the year he participated on the Costa Rica Cup of Excellence jury, and it remains one of the most memorable experiences of his life. On that first trip he didn’t yet speak any Spanish and was accompanied by the lovely Wayner from Exclusive Coffees who, at that point, didn’t speak much English. Carlos and Maria both only speak Spanish, so communication was a challenge.\u003c\/p\u003e\n\u003cp\u003eThey bridged that gap almost immediately. Before any introductions, Carlos gave Roland a huge hug and said, \"Welcome. You’re one of us, this is your home now.\" He was shown around the farms, sat at the head of the table for dinner, and learned a few Spanish phrases. The most important, of course, was \"Pura Vida!\".\u003c\/p\u003e\n\u003cp\u003eLiterally translating to \"pure life\", it’s the ultimate Costa Rican catch-all phrase. How are you? Pura Vida. Had a bad day? Pura Vida. It’s a wonderfully upbeat phrase that can be used for almost anything and perfectly captures the spirit of Costa Rica.\u003c\/p\u003e\n\u003ch4\u003eLooking To The Future\u003c\/h4\u003e\n\u003cp\u003eWe started buying from Arbar in 2013 and they have produced amazing Costa Rican coffee for us ever since. Each year they have steadily moved forward, never overdoing things or moving too quickly. They started planting new varietals and we’ve now enjoyed Villa Sarchi (as this lot is), Caturra, Catuai, Geisha, and Kenya lots from the farm. They’ve also got small amounts of Ethiopian Landrace coffee and several other experimental plantings.\u003c\/p\u003e\n\u003cp\u003eStarting with their first two farms, Manantial and Oasis, they have since added La Isla, owned by Maria’s niece, and Pedro, a farm they purchased after the previous owner passed away and named in his honour. It’s been wonderful to see that progression.\u003c\/p\u003e\n\u003cp\u003eRoland’s favourite example of the impact of these developments is Esteban, the eldest of the four Arrieta-Barboza children: Yessica, Karen, Esteban, and Jose Ignacio (Nacho). When Roland first met him, he was working in the cattle industry. It’s not unusual to see children move away from coffee farming because there often isn’t enough money in it.\u003c\/p\u003e\n\u003cp\u003eA few years later, Esteban started working at the nearby Sumava mill and excelled. He then moved on to work for an exporter and today works for Exclusive, our exporting partner. He has even purchased some land of his own right next to Oasis. Seeing Esteban choose a future in specialty coffee is a powerful reminder that paying fair prices can create opportunities for the next generation.\u003c\/p\u003e\n\u003ch4\u003eGood People Make Good Coffee\u003c\/h4\u003e\n\u003cp\u003eWhen we first started buying Costa Rican coffee from Arbar, we took every bean they produced. Today they are far more efficient and produce a much larger crop, so while we no longer buy all of it, we still purchase a significant proportion.\u003c\/p\u003e\n\u003cp\u003eThat reality is incredibly satisfying for us to see, and spending time with the family remains precious and personal. It reminds us how far relationships can progress when producers are paid fairly for their coffee. That’s all we’re doing, paying them what they deserve and showing up year after year. It’s wonderful to see them continue to thrive.\u003c\/p\u003e\n\u003cp\u003eMaria and Carlos have also expanded into tourism, running coffee tours on the farm, and have become largely self-sufficient. They keep goats, chickens, and fish while striving to be as self-reliant as possible.\u003c\/p\u003e\n\u003cp\u003eThe family are deeply involved in their local community. On a recent visit, Paul (our Head Roaster in New Zealand) and Roland attended a local rodeo fair, a major event in the rural agricultural community. Sadly, there are no photos of Roland falling off anything.\u003c\/p\u003e\n\u003cp\u003eOn that same trip, while sharing coffee outside the house, the local firefighters stopped by to buy coffee from Maria, who roasts her own coffee in a small roastery behind the house. As she roasted, they shared a coffee and a chat before heading back to work.\u003c\/p\u003e\n\u003cp\u003eIt was a lovely snapshot of rural life and community spirit. Everyone at Arbar is genuinely woven into the fabric of their community and they remain some of the loveliest people we know. It’s a constant reminder of why maintaining these relationships matters so much.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Costa Rica\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Western Valley\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCity:\u003c\/strong\u003e Lourdes de Naranjo\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMicromill:\u003c\/strong\u003e ARBAR\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm\u003c\/strong\u003e: El Manantial\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Carlos Arrieta \u0026amp; Family\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600 m.a.s.l.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Villa Sarchi\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Lemon, Melon, White Grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003eRoasting Information\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e – Through the gap and don't let this go too far towards second crack. Let the simple sweetness shine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":54943932973441,"sku":"A41 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171197333889,"sku":"A41 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":54943933006209,"sku":"A41 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":54943933038977,"sku":"A41 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171197366657,"sku":"A41 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":54943933071745,"sku":"A41 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":54943933104513,"sku":"A41 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171197399425,"sku":"A41 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":54943933137281,"sku":"A41 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":54943933170049,"sku":"A41 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171197432193,"sku":"A41 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":54943933202817,"sku":"A41 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":54943933235585,"sku":"A41 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171197464961,"sku":"A41 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":54943933268353,"sku":"A41 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":54943933301121,"sku":"A41 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171197497729,"sku":"A41 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":54943933333889,"sku":"A41 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":54943933366657,"sku":"A41 220GB","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":54943933399425,"sku":"A41 1GB","price":35.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_CRI_ARBAR_Manantial.png?v=1787748207"},{"product_id":"paramount","title":"Paramount","description":"\u003ch1\u003e\u003cstrong\u003eParamount blend: a darker roast done with care\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThe dark sweetness of \u003cstrong\u003etoffee\u003c\/strong\u003e and a dusting of \u003cstrong\u003ecacao nibs\u003c\/strong\u003e up front, finishing long on \u003cstrong\u003edark chocolate\u003c\/strong\u003e. Full-bodied and satisfying – the kind of cup that earns its place in a morning routine.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eParamount is our darker roast. It makes a big, chocolatey espresso that stands up in milk drinks, and it's good as filter too. If you like a cup with some weight to it, start here.\u003c\/p\u003e\n\u003cp\u003eCoffee is seasonal, so the components in this blend shift through the year as fresh harvests arrive. Want to know why? Read \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/the-coffee-arrival-calendar-why-your-favourite-origin-isnt-always-available\" title=\"The Coffee Arrival Calendar: Why Your Favourite Origin Isn't Always Available\" rel=\"noopener\" target=\"_blank\"\u003eThe Coffee Arrival Calendar\u003c\/a\u003e. The bag in your hands is always fresh, in-season coffee.\u003c\/p\u003e\n\u003ch4\u003eCurrent components\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e80% Brazil: Selvatech, Peaberry, Natural\u003c\/li\u003e\n\u003cli\u003e20% Costa Rica: Atenas, Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cb\u003eFurther Information\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: toffee, cacao nibs, dark chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eRoast and brew\u003c\/h4\u003e\n\u003cp\u003e\u003cu\u003eRoast\u003c\/u\u003e\u003cbr\u003eDark. We give it a long development time and take it gently to the edge of second crack, which deepens the body and brings out the dark chocolate. It stays clean in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eRecommended brew recipe\u003c\/u\u003e\u003cbr\u003eDose: 17g\u003cbr\u003eYield: 32g\u003cbr\u003eTime: 25 to 30 seconds\u003cbr\u003eA starting point we like. Tweak it to your taste.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eResting\u003c\/u\u003e\u003cbr\u003eRest it for at least 7 days after roasting before brewing it as espresso. Plenty of people like it earlier, so brew whenever you fancy.\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Beans \/ 220g","offer_id":55142574817665,"sku":"B41 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55142574850433,"sku":"B41 500B","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55142574883201,"sku":"B41 1B","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 3kg","offer_id":55142574915969,"sku":"B41 3B","price":106.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55142574948737,"sku":"B41 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55142574981505,"sku":"B41 500E","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55142575014273,"sku":"B41 1E","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55142575047041,"sku":"B41 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55142575079809,"sku":"B41 500FF","price":21.35,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55142575112577,"sku":"B41 1FF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55142575145345,"sku":"B41 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55142575178113,"sku":"B41 500MF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55142575210881,"sku":"B41 1MF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55142575243649,"sku":"B41 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55142575276417,"sku":"B41 500CF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55142575309185,"sku":"B41 1CF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55142575341953,"sku":"B41 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55142575374721,"sku":"B41 500P","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55142575407489,"sku":"B41 1P","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55142575440257,"sku":"B41 220GB","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55142575473025,"sku":"B41 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_Paramount_2025.png?v=1755085965"},{"product_id":"test-roasts","title":"Test Roasts","description":"\u003ch1\u003e\u003cstrong\u003eTest Roasts - Specialty Coffee Beans 500g \u0026amp; 1kg\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eSpecialty coffee from our roastery – the same care, just a different purpose.\u003c\/strong\u003e These 500g and 1kg Test Roast bags come from the coffees we use every day for profiling, development and blend trials.\u003c\/p\u003e\n\u003cp\u003eIf you’ve ever wondered what goes on behind the scenes at a working roastery, this is your way in.\u003c\/p\u003e\n\u003ch3\u003eWhat are Test Roasts?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSpecialty coffee beans roasted during profiling and development\u003c\/li\u003e\n\u003cli\u003e500g or 1kg sealed bags from our working roastery\u003c\/li\u003e\n\u003cli\u003eSourced, roasted and handled to the same standards as our main range\u003c\/li\u003e\n\u003cli\u003eOffered as part of our commitment to reducing waste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEvery week at our Stafford roastery, we’re dialling in new coffees, refining roast profiles and trialling blends. It’s the work that ensures everything on our shelves tastes exactly as it should.\u003c\/p\u003e\n\u003cp\u003eAlong the way, we produce coffees that are excellent, but don’t quite land in our core lineup. That might be a development roast, a blend trial, or a batch that sits slightly outside our ideal window for a named release.\u003c\/p\u003e\n\u003cp\u003eRather than letting that coffee go to waste, we make it available here.\u003c\/p\u003e\n\u003ch3\u003ePick your coffee - or go Lucky Dip\u003c\/h3\u003e\n\u003cp\u003eMost of our test roasts are sold as \u003cstrong\u003eLucky Dip coffees\u003c\/strong\u003e, with each bag containing a randomly selected coffee from our current test roast range. It's a great way to explore the variety of coffees passing through the roastery.\u003c\/p\u003e\n\u003cp\u003eOccasionally we'll have enough of a particular coffee to offer it as a named option. When we do, you'll be able to select it from the dropdown above.\u003c\/p\u003e\n\u003cp\u003eAll of our test roasts are suitable for any brewing method. We don't roast specifically for espresso or filter, instead aiming for a balanced omniroast profile that works well however you choose to brew.\u003c\/p\u003e\n\u003cp\u003eIf there are coffees you'd rather avoid (for example, natural or anaerobic process coffees), leave us a note in the comments box of your \u003ca href=\"https:\/\/ozonecoffee.surf\/cart\" target=\"_blank\" title=\"View your shopping cart on the Ozone Coffee website\" rel=\"noopener\"\u003eshopping cart\u003c\/a\u003e we'll do our best to match your preferences.\u003c\/p\u003e\n\u003ch3\u003eWhy choose Test Roasts?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAn accessible way to explore specialty coffee\u003c\/li\u003e\n\u003cli\u003eIdeal for everyday brewing across filter, cafetière or espresso\u003c\/li\u003e\n\u003cli\u003eA rotating selection of different coffees and profiles\u003c\/li\u003e\n\u003cli\u003eSupports waste reduction within the roastery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThink of these as your daily workhorse coffees – consistent, versatile and always interesting.\u003c\/p\u003e\n\u003ch3\u003eGood coffee, less waste\u003c\/h3\u003e\n\u003cp\u003eAs a certified \u003ca href=\"https:\/\/ozonecoffee.surf\/pages\/b-corp\"\u003eB Corp\u003c\/a\u003e, reducing waste is part of how we work. Every coffee represents months of effort at origin, and we believe it deserves to be enjoyed.\u003c\/p\u003e\n\u003cp\u003eTest Roasts are our way of making sure that great coffee – even when it doesn’t fit neatly into a named release – still finds its way into the cup.\u003c\/p\u003e\n\u003cp\u003eThe producers behind these coffees are paid the same, the quality is still there, and the roasting is done with the same care. This is simply a different route to enjoying it.\u003c\/p\u003e\n\u003ch3\u003eA few things worth knowing\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole beans only.\u003c\/strong\u003e You’ll need a grinder to get the best from these coffees.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSealed 500g or 1kg bags.\u003c\/strong\u003e Packed at the roastery just like our main range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee age.\u003c\/strong\u003e Typically 4+ weeks off roast but still tasting great.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEver-changing selection.\u003c\/strong\u003e Availability depends on what we’re roasting each week.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ozone Coffee","offers":[{"title":"Lucky Dip (1kg Beans)","offer_id":55437648691585,"sku":"Test-Roasts-Lucky-Dip-1kg","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"Lucky Dip (500g Beans)","offer_id":56097710866817,"sku":"Test-Roasts-Lucky-Dip-500g","price":12.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/TestRoastsProductThumb.png?v=1773766736"},{"product_id":"bolivia-don-carlos-mosto-washed","title":"Bolivia: Don Carlos, Mosto Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Don Carlos, Caturra \u0026amp; Catuai, Mosto Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThink soft and sweet \u003cstrong\u003esultanas\u003c\/strong\u003e mixed in with \u003cstrong\u003eapricot\u003c\/strong\u003e, before it all gets a sprinkle of \u003cstrong\u003egolden sugar\u003c\/strong\u003e in this easy drinking coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Mosto Washed Caturra and Catuai lot was grown at Finca Don Carlos, nestled in the Bolinda colony of Caranavi, Bolivia. The farm is part of Agricafe’s Buena Vista program, their ambitious project to revive Bolivia’s declining coffee trade. Pedro Rodríguez, along with his daughter Daniela and son Pedro Pablo (who runs Don Carlos) are the driving force behind Agricafe and Fincas Los Rodríguez. Theirs is a story of innovation and a deep commitment to revitalising the Bolivian specialty coffee industry that was, not so long ago, on the verge of disappearing entirely\u003c\/p\u003e\n\u003ch4\u003eA Farm Worthy Of Don Carlos   \u003c\/h4\u003e\n\u003cp\u003eThe Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province sits in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations.  \u003cbr\u003e \u003cbr\u003eFinca Don Carlos is spread over 18.7 hectares situated at 1,550-1,650 metres above sea level. This Bolivian coffee farm benefits from a microclimate of cool mountain air and rich volcanic soil, perfect conditions that contribute to its vibrant acidity and clean, structured cup profile. In addition to coffee, the farm is committed to environmental stewardship, with active reforestation efforts planting native species such as Tajibos, Mara, and Ceibo to preserve biodiversity and support long-term soil health.\u003c\/p\u003e\n\u003cp\u003eFinca Don Carlos is named in honour of Carlos Mariaca, the oldest and most unconditionally awesome employee of Agricafe. He was there at the start of the specialty coffee trend and, together with Pedro Rodriguez (the founder of Agricafe) helped to build the wet mill in Caranavi. As a tribute to his legacy within Bolivian specialty coffee and to show their gratitude for all his good work, the company decided to give him partnership of the farm. His name has since been synonymous with delicious Bolivian coffee.\u003c\/p\u003e\n\u003ch4\u003eThe Buena Vista Project\u003c\/h4\u003e\n\u003cp\u003eThe Rodriguez family have been sourcing coffee from small coffee producers in the Caranavi and Samaipata regions for three decades, but the steady decline of coffee production put the sustainability of their export business in jeopardy. Daniela and Pedro bought land in the Caranavi region to showcase modern practices and educate other producers in sustainable farming, as well as increasing the overall volume at their mills. They have twelve farms in total, and Finca Don Caros is one of eight in the Caranavi region, the project's second farm overall. Pedro Pablo studied agronomy in Honduras and brought techniques he had learnt there to the Buena Vista farms.\u003c\/p\u003e\n\u003cp\u003eRather than following traditional Bolivian coffee farming practices common in the region, they took an extremely methodical, innovative and scientific approach. They consulted leading specialty coffee agronomists from around the world, trialled different varieties and techniques, and carefully documented everything they learned. The results were extraordinary. Their farms became some of the most organised and beautiful in the country - coffee planted in neat rows, meticulously separated by variety, vibrant and healthy and producing exceptional quality and yields. The family also made a commitment to conservation from the outset, aiming to keep 60% of their land as nature reserves with coffee planted as agroforest amongst the trees. \u003c\/p\u003e\n\u003ch4\u003eWhat Is Mosto Washed Processing?\u003c\/h4\u003e\n\u003cp\u003eThe meticulous processing carried out at the Buena Vista mill manages the fermentation, depulping and drying processes to ensure exceptional quality - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and traceability, alongside a world-class cupping team, they've been able to refine their techniques whilst continuing to learn for the future. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must.\u003c\/p\u003e\n\u003cp\u003eStarting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the coffee beans submerged in this mosto juice. Once the fermentation has broken down any remaining pulp, this is also rinsed and dried. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees.\u003c\/p\u003e\n\u003cp\u003eTo dive into Mosto coffee processing in more detail, check out our blog article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing\" title=\"What is Mosto Coffee Processing\" rel=\"noopener\" target=\"_blank\"\u003ehttps:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing \u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBolivia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMunicipality: Caranavi\u003c\/li\u003e\n\u003cli\u003eColonia: Bolinda\u003c\/li\u003e\n\u003cli\u003eProducer: Agricafe\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eDon Carlos\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Carlos Mariaca\u003c\/li\u003e\n\u003cli\u003eElevation: 1,550 – 1,650 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eSize: 18.7 hectares \u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eMosto Washed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eCaturra \u0026amp; Catuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eHarvest time: May - November\u003c\/li\u003e\n\u003cli\u003eReforestation: Tajibos, Mara, Ceibo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eMedium Dark\u003c\/b\u003e\u003cbr\u003e\u003cem\u003eThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Sultana, apricot, golden sugar.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 86\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55729234968961,"sku":"C13 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55729235001729,"sku":"C13 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55729235034497,"sku":"C13 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55729235067265,"sku":"C13 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55729235100033,"sku":"C13 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55729235132801,"sku":"C13 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55729235165569,"sku":"C13 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55729235198337,"sku":"C13 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55729235231105,"sku":"C13 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55729235263873,"sku":"C13 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55729235296641,"sku":"C13 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55729235329409,"sku":"C13 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55729235362177,"sku":"C13 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55729235394945,"sku":"C13 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55729235427713,"sku":"C13 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55729235460481,"sku":"C13 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55729235493249,"sku":"C13 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55729235526017,"sku":"C13 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55729235558785,"sku":"C13 220GB","price":12.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55729235591553,"sku":"C13 1GB","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BOL_Don_Carlos.png?v=1779892782"},{"product_id":"bolivia-arcangel-dry-fermented-washed","title":"Bolivia: Arcangel, Dry Fermented Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Arcangel, Dry Fermented Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eCrisp and bright \u003cstrong\u003elime cordial\u003c\/strong\u003e when hot softens with a \u003cstrong\u003eraspberry\u003c\/strong\u003e edge as it cools. A hint of extra creamy \u003cstrong\u003emilk chocolate\u003c\/strong\u003e alongside that raspberry on the finish and aftertaste rounds out the cup.\u003c\/p\u003e\n\u003cp\u003eAt the highest point of Finca El Arcangel there stands a towering tree. This tree is the namesake of the Bolivian coffee farm, overlooking everything like a guardian. This is a landscape where coffee trees thrive in balance with native flora such as citrus, papaya, and avocado. This biodiverse environment supports a healthy ecosystem that enhances cup quality - great specialty coffee can only be grown in harmony with its natural surroundings.\u003c\/p\u003e\n\u003ch3\u003eThe Ideal Recipe For Great Coffee\u003c\/h3\u003e\n\u003cp\u003eThe Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province is in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations.\u003c\/p\u003e\n\u003cp\u003eFinca El Arcangel is located at 1,500 metres above sea level, near the town of Copacabana. The farm was first established in 2015 and produced its first coffee harvest in 2017. This 10-hectare farm is managed with precision and care by the Rodriguez family, who are known for their commitment to quality and sustainability. The farm’s rich biodiversity and volcanic soil create ideal conditions for slow cherry maturation and complex flavour development – essential for delicious Bolivian coffee.\u003c\/p\u003e\n\u003ch3\u003eThe Buena Vista Project\u003c\/h3\u003e\n\u003cp\u003eThe farm is part of Agricafe’s Buena Vista program, their ambitious project to revive Bolivia’s declining coffee trade. Pedro Rodríguez, along with his daughter Daniela and son Pedro Pablo are the driving force behind Agricafe and Fincas Los Rodríguez. Theirs is a story of innovation and a deep commitment to revitalising the Bolivian specialty coffee industry that was, not so long ago, on the verge of disappearing entirely.\u003c\/p\u003e\n\u003cp\u003eThe Rodriguez family have been sourcing coffee from small coffee producers in the Caranavi and Samaipata regions for three decades, but the steady decline of coffee production put the sustainability of their export business in jeopardy. Daniela and Pedro bought land in the Caranavi region to showcase modern practices and educate other producers in sustainable coffee farming, as well as increasing the overall volume at their mills. They have twelve farms in total, and Finca El Arcangel is one of eight in the Caranavi region.\u003c\/p\u003e\n\u003cp\u003eRather than following traditional Bolivian Coffee farming practices common in the region, they took an extremely methodical, innovative and scientific approach. They consulted leading specialty coffee agronomists from around the world, trialled different varieties and techniques, and carefully documented everything they learned. The results were extraordinary. Their farms became some of the most organised and beautiful in the country - coffee planted in neat rows, meticulously separated by variety, vibrant and healthy and producing exceptional quality and yields. The family also made a commitment to conservation from the outset, aiming to keep 60% of their land as nature reserves with coffee planted as agroforest amongst the trees.\u003c\/p\u003e\n\u003ch3\u003ePrecision and Perseverance\u003c\/h3\u003e\n\u003cp\u003eThe farm distinguishes itself from others in the area by separating its red and yellow Caturra varieties. Both varietals have adapted well to the local environment and climate, but the team at El Arcangel accentuate their unique characteristics by ensuring they're grown, picked, and processed individually. The lot that we have here is just the Yellow Caturra coffee, grown separately on 4 hectares of the farm and processed with strict varietal separation to preserve micro-lot integrity.\u003c\/p\u003e\n\u003cp\u003eEl Arcangel employs esqueleto pruning (meaning “skeleton” in English), a regenerative technique that cuts trees back to their structural skeleton to promote vigorous regrowth. The trees are pruned to a height of 1.6 to 1.8 meters, and the lateral branches are reduced to 10 to 15 centimetres. This takes the trees right down to their bare bones, hence the name. Though it requires 12 to 18 months for the trees to recover, coffee cherry production on the new-growth branches can double. This method enhances airflow, reduces disease risk, and improves long-term yield. By rotating pruning cycles across the farm, they ensure consistent output while maintaining plant health and cup quality.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBolivia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Yungas\u003c\/li\u003e\n\u003cli\u003eMunicipality: Caranavi\u003c\/li\u003e\n\u003cli\u003eNearest town: Copacabana\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eEl Arcangel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Los Rodriguez\u003c\/li\u003e\n\u003cli\u003eMill: Agricafe Buena Vista\u003c\/li\u003e\n\u003cli\u003eElevation: 1,500 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCaturra \u0026amp; Catuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eDry Fermented Washed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eMedium‑dark\u003c\/b\u003e\u003cbr\u003e\u003cem\u003eRoasted with a calm, steady progression, this coffee is carried cleanly through first crack and developed just far enough to reach the very first pops of second before finishing the roast. That precise cut‑off point allows the sweetness and body to fully develop, while stopping early enough to avoid introducing heavier roast flavours.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis approach leans into the coffee’s naturally fudge‑like sweetness and silky mouthfeel, rounding out the acidity and giving the cup a smooth, comforting character. Hints of vanilla and tinned stone fruit are emphasised, with a soft, creamy finish rather than sharp brightness or smokiness. If you enjoy coffees that are rich, approachable and dessert‑leaning, but still clean and well‑defined, this roast is designed to deliver exactly that balance.\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Lime cordial, raspberry, milk chocolate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 86.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55832369299841,"sku":"D22 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55832369332609,"sku":"D22 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55832369365377,"sku":"D22 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55832369398145,"sku":"D22 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55832369430913,"sku":"D22 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55832369463681,"sku":"D22 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55832369496449,"sku":"D22 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55832369529217,"sku":"D22 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55832369561985,"sku":"D22 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55832369594753,"sku":"D22 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55832369627521,"sku":"D22 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55832369660289,"sku":"D22 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55832369693057,"sku":"D22 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55832369725825,"sku":"D22 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55832369758593,"sku":"D22 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55832369791361,"sku":"D22 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55832369824129,"sku":"D22 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55832369856897,"sku":"D22 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55832369889665,"sku":"D22 220GB","price":9.2,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55832369922433,"sku":"D22 1GB","price":36.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BOL_Archangel_Dry_Fermented_Washed_d1ba6677-a5ec-4b83-8def-e39a2e16c8bc.png?v=1783601215"},{"product_id":"peru-einer-saldivar-cansaboca-washed","title":"Peru: Einer Saldivar - Cansaboca (Organic)","description":"\u003ch1\u003e\u003cb\u003ePeru: Einer Saldivar - Cansaboca, Washed (Organic)\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp\u003eFresh \u003cstrong\u003ered apple\u003c\/strong\u003e is balanced by a heap of soft \u003cstrong\u003edemerara sugar\u003c\/strong\u003e on the finish and aftertaste of this cup. As it cools, the apple softens with a delicate \u003cstrong\u003esatsuma\u003c\/strong\u003e coming through alongside it.\u003c\/p\u003e\n\u003cp\u003eWe first visited Einer in 2022 and have bought coffee from his farm every year since. This year we cupped several lots from El Cedro and chose two, because they finish so far apart in the cup. This one is certified Organic and grown on a lower plot than Einer’s main farm. The contrasting lot is available \u003ca href=\"https:\/\/ozonecoffee.surf\/products\/peru-einer-saldivar-el-cedro-3-organic\" title=\"Peru: Einer Saldivar, El Cedro #3 (Organic)\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e. Taste them side by side and you’ll find out how much the tiniest differences at origin change what ends up in your mug.\u003c\/p\u003e\n\u003ch4\u003eGetting to El Cedro\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/pages\/coffee-producer-einer-saldivar\" rel=\"noopener\" target=\"_blank\"\u003eEiner Saldivar\u003c\/a\u003e’s farm, El Cedro, sits in one of the remotest areas we’ve ever visited. Roland (our Green Buyer) has been up a few times to see Einer and his wife, and it’s quite the trek, even for someone who visits coffee farms regularly. It takes 8 hours by car from the nearest working airport to the town of Jaén, roughly 1.5 hours from Jaén to the local receiving village, another 30 minutes to Einer’s house, and then a steep 45-minute climb to find him out on his farm.\u003c\/p\u003e\n\u003cp\u003eEiner inherited the farm from his parents, and nearly all his neighbours are cousins or extended family. At around 2,000 m.a.s.l. and planted with traditional Bourbon, El Cedro has the altitude and variety to produce great coffee. What it needed was a good buyer and access to agronomic information.\u003c\/p\u003e\n\u003cp\u003eOrigin Coffee Lab changed that. It’s an exporter based in Jaén, founded by Alex Julca and José Rivera, with a receiving station in Einer’s local village. Its Solidario programme gives producers ongoing training in farm management, post-harvest technique and quality assessment. Origin Coffee Lab is how Einer’s delicious coffee reached us, and the training and support it provides are how he’s been able to start improving his agronomic practices.\u003c\/p\u003e\n\u003ch4\u003eInvestments at origin\u003c\/h4\u003e\n\u003cp\u003eEiner is always asking questions about best practice and what’s working on bigger farms. In August 2023, Roland talked through the farm’s processing equipment with him during a visit. The depulper, fermentation tank and processing station (the equipment that prepares harvested coffee before it’s sent to the dry mill) needed attention. The fermentation tank was cracked and hard to clean, and the depulper was misaligned. A large share of the harvest couldn’t reach the specialty grade Einer’s farm can produce, so it was sold as commercial coffee at a much lower price.\u003c\/p\u003e\n\u003cp\u003eEiner asked for our help, and we funded a new depulper and fermentation tank through our sustainability project. Origin Coffee Lab coordinated the work, using local suppliers for materials and labour. The new equipment makes his coffee better and more consistent.\u003c\/p\u003e\n\u003ch4\u003eSame but different\u003c\/h4\u003e\n\u003cp\u003eAt harvest, Einer uses a donkey to carry most of the picked cherry down the hill to the wet mill at his house. Both of this year’s El Cedro coffees are Bourbon, and both were washed at that wet mill. The only difference is when in the harvest each was processed. Einer is methodical and follows the same steps for every picking, but each day brings something different. The trees being picked change, and so does the weather. More sun, better drainage or less wind in one part of the farm shifts how the cherries ripen. Then any small change in conditions during processing affects how the coffee ferments and dries, and a slightly faster ferment or a longer drying stage shows up in the cup.\u003c\/p\u003e\n\u003cp\u003eAfter visiting Einer at his house, we loaded the coffee he had ready for delivery into the back of our pick-up truck and drove down to Colasay, to the local office of our exporter, Origin Coffee Lab. Mercy Fernandez works from this satellite office three days a week, and when a producer like Einer delivers coffee, she samples it. The coffee is hulled, checked for physical defects, roasted and cupped, and everything is weighed. Then the producer waits to hear the results and the price they set.\u003c\/p\u003e\n\u003cp\u003eOnce Mercy had checked the other lot details for Einer’s two coffees, she and Roland cupped them together. Both were great, and quite different in profile. Mercy explained that one lot came from a different bit of land, about 50m lower than the main plot of El Cedro. Roland and Einer had walked past that small area on their way up to the farm earlier that day. Roland agreed we’d take the lot.\u003c\/p\u003e\n\u003cp\u003eThen came an important question: what should it be called? It took Mercy and Einer a minute to remember the name they’d given the plot, “Cansaboca”. Translated directly, it means “tired mouth”. Roland was a little confused until Mercy explained that it’s the name of a local fruit, so called for a sticky, dense texture that makes eating it hard work.\u003c\/p\u003e\n\u003ch4\u003eCoffee in Peru\u003c\/h4\u003e\n\u003cp\u003eCoffee reached Peru from its northern neighbour Ecuador in the mid-18th century. Exports took off in the late 19th and early 20th centuries, after British bondholders formed the Peruvian Corporation in 1890 to settle Peru’s railway debts and took on large areas of highland land, part of which was planted with coffee.\u003c\/p\u003e\n\u003cp\u003eProduction began on large landholdings owned mostly by wealthy European elites. Workers migrated from other parts of Peru to labour on those farms, and many went on to farm independently on the abundant land across Cajamarca, Junín, Cusco and San Martín. As larger landholders left, small-scale producers became the majority. Land reforms and government programmes in the 1950s and 60s encouraged coffee cultivation further, and small-scale, indigenous farmers now grow most of the country’s coffee.\u003c\/p\u003e\n\u003cp\u003eToday, around 425,000 hectares of Peru are planted with coffee, mostly in Cajamarca, where half of all Peruvian coffee is grown. Small farms are the norm, averaging just under 3 hectares. That structure leaves many producers dealing with limited access to credit, mill processing and efficient production management. Cooperatives such as El Horcon Comite pool resources and share risk, which small farms need to run profitable businesses. Much of Peru’s coffee is collected from small farms and combined to be milled and marketed through cooperatives, some with up to 2,000 farmers.\u003c\/p\u003e\n\u003cp\u003eBetter traceability in recent years means we can now buy more single-producer lots like this one. They show the regional terroirs of a country with an official 28 microclimates, and they let us name the small producers behind the coffee.\u003c\/p\u003e\n\u003ch4\u003eFarm information\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Cajamarca\u003c\/li\u003e\n\u003cli\u003eProvince: Jaén\u003c\/li\u003e\n\u003cli\u003eDistrict: Colasay\u003c\/li\u003e\n\u003cli\u003eVillage: Bomboca\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eEiner Saldivar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: El Cedro (Cansaboca plot)\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eBourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eCertification: \u003cstrong\u003eOrganic\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eExporter: Origin Coffee Lab\u003c\/li\u003e\n\u003cli\u003eRelationship since: 2022\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: Red apple, demerara sugar, satsuma\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eSweetness: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAcidity: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eMouthfeel: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eFlavour: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAftertaste: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 7\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal (max 100): 87\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e\u003cem\u003e - take this coffee through the gap and let it develop a little while it's in the gap, before pushing through to the edge of second as the roast finishes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55835166572929,"sku":"A22 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835166605697,"sku":"A22 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835166638465,"sku":"A22 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835166671233,"sku":"A22 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835166704001,"sku":"A22 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835166736769,"sku":"A22 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835166769537,"sku":"A22 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835166802305,"sku":"A22 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835166835073,"sku":"A22 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835166867841,"sku":"A22 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835166900609,"sku":"A22 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835166933377,"sku":"A22 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835166966145,"sku":"A22 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835166998913,"sku":"A22 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835167031681,"sku":"A22 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835167064449,"sku":"A22 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835167097217,"sku":"A22 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835167129985,"sku":"A22 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55835167162753,"sku":"A22 220GB","price":11.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55835167228289,"sku":"A22 1GB","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Einer_Salvidar_W_Bourbon.png?v=1782747705"},{"product_id":"peru-irene-herrera-la-mandarina-marshell-washed","title":"Peru: Irene Herrera - La Mandarina","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Irene Herrera - La Mandarina, Marshell, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis elegant cup opens with a burst of \u003cstrong\u003etangerine\u003c\/strong\u003e followed by \u003cstrong\u003estrawberry fondants\u003c\/strong\u003e and a spoonful of \u003cstrong\u003ebrown sugar.\u003c\/strong\u003e As it finishes, there's a little \u003cstrong\u003elime\u003c\/strong\u003e juice and a delicate floral note too.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhile looking through samples from Cajamarca in Peru, this Washed Marshell coffee really stood out on the cupping table for its elegance and clarity. We were cupping with the Origin Coffee Lab team (our local exporters) and looking for something really tasty to fill a gap in our Peruvian coffee offering this year. When they shared the name of the producer with Roland - Irene Herrera - it was a light bulb moment.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch4\u003eA Happy Coincidence\u003c\/h4\u003e\n\u003cp\u003eThe La Coipa district is nestled in the north east corner of the Cajamarca region of Peru. La Coipa is a fantastic coffee-producing area - the locale of Nima Juarez (El Roble and La Quebrada) whose coffee we have enjoyed in previous years, and Kelvin Guerrero (La Esmerelda) whose coffee we released earlier this year. \u003c\/p\u003e\n\u003cp\u003eIn 2022 Roland went to Peru for the first time, after we had purchased some coffees from there the year previous. It was his first trip with Origin Coffee Lab - who we’re now lucky enough to know well - and they headed to the La Coipa village. Through the course of the morning they walked past several coffee farms, finishing up at their destination for lunch at the house of head of Gallitos de Rocas comite, Milciades Minga… and his wife Irene Herrera!\u003c\/p\u003e\n\u003ch4\u003eHospitality and Horticulture\u003c\/h4\u003e\n\u003cp\u003eThe couple's house is a little larger than some other nearby houses, maybe because Milciades is also a carpenter. The top floor is used for drying coffee, with living space and kitchen below. Guinea Pigs are kept inside in a pen - a staple food animal in Peru, known as Cuy (pronounced Coo-ee). Alongside a big lunch by Irene, they enjoyed an excellent fruit punch made in a barrel by mixing fruit juice and the local cane sugar spirit Yonke.\u003c\/p\u003e\n\u003cp\u003eThe farm La Mandarina is just behind the house and includes a small nursery of baby plants. As with many Cajamarca farms, it's a steep climb to the top and Roland was hard pressed to keep up with Irene! The small estate spans from 1,750 to 2,000 metres above sea level. Irene cultivates Caturra, Marshell, and Bourbon varieties - the lot we have here has been separated from the Marshell trees only. The flowering period occurs from October to December, and the harvest takes place between May and September, with peak months from June to August 2024. \u003c\/p\u003e\n\u003cp\u003eOnce selectively picked, as is typical in Peru, the coffee has been Washed processed. The cherries are depulped, fermentated in a tank for 24-36 hours, washed, and dried in solar dryers for 10-15 days.\u003c\/p\u003e\n\u003ch4\u003eMysterious Marshell \u003c\/h4\u003e\n\u003cp\u003eMarshell's origins are still being debated. The most widely held view is that it's a natural mutation of Bourbon, first spotted in 1997 by a farmer called Grimanés Morales Lizana on her farm in San Ignacio, Cajamarca. She propagated from it after a disease outbreak wiped out everything around it, and named it drawing on the names of her family members, including her father-in-law Marcelino. An alternative theory, backed by some genetic testing, suggests Marshell may be related to Costa Rica 95, a Catimor-group cultivar developed by ICAFE from Caturra and Timor Hybrid 832\/1. No definitive published research has settled the question either way.\u003c\/p\u003e\n\u003cp\u003eWhat both theories agree on is the disease resistance. Many Peruvian farmers were encouraged to plant Catimor varietals through the mid-2010s by cooperatives, exporters, and government programmes to help combat leaf rust and other diseases. Catimors divide opinion in the coffee community: partial Robusta genetics can lead to flat, vegetal cup profiles when not handled with care. This lot is a reminder that they don't have to.\u003c\/p\u003e\n\u003cp\u003eFor more on the coffee varietals behind Marshell, read our varietal guides on \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-catimor\" title=\"Ozone Coffee Blogs Coffee Varietal Catimor\"\u003eCatimor\u003c\/a\u003e, \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-bourbon\" title=\"Ozone Coffee Blogs Coffee Varietal Bourbon\"\u003eBourbon\u003c\/a\u003e, and \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-marshell\" title=\"Ozone Coffee Blogs Coffee Varietal Marshell\"\u003eMarshell\u003c\/a\u003e itself.\u003c\/p\u003e\n\u003ch4\u003eThe World Leader in Organic Coffee\u003c\/h4\u003e\n\u003cp\u003eDespite being the 9th largest producing country globally, exporting approximately 3,772,000 bags of coffee annually, Peru is presently the world’s largest exporter for Organic coffee. Roughly 90,000 hectares of coffee-growing farmland in Peru is certified Organic, as is La Mandarina. The main driver of this trend is that the vast majority of production in the country is carried out by smallholder producers who lack the resources to invest in chemical products for use on their farms. This does however present a huge risk from the ever-increasing threat of coffee leaf rust, exacerbated by climate change, which has had a major impact in Peru where pesticide and fungicide use is rare.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eLa Coipa\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eIrene Herrera\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: La Mandarina\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,750-2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eMarshell\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eTangerine, strawberry fondant, brown sugar\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTotal: 87\/100\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003eThrough first and all the way up to the edge of second, but keep it light enough for the juicy tropical fruit to come through.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55835174928769,"sku":"C43 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835174961537,"sku":"C43 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835174994305,"sku":"C43 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835175027073,"sku":"C43 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835175059841,"sku":"C43 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835175092609,"sku":"C43 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835175125377,"sku":"C43 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835175158145,"sku":"C43 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835175190913,"sku":"C43 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835175223681,"sku":"C43 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835175256449,"sku":"C43 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835175289217,"sku":"C43 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835175321985,"sku":"C43 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835175354753,"sku":"C43 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835175387521,"sku":"C43 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835175420289,"sku":"C43 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835175453057,"sku":"C43 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835175485825,"sku":"C43 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55835175518593,"sku":"C43 220GB","price":12.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55835175584129,"sku":"C43 1GB","price":33.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Irene_Herrera_La_Mandarina.png?v=1782747705"},{"product_id":"brazil-inglaterra-yellow-bourbon-natural-pick-of-harvest","title":"Brazil: Inglaterra, Yellow Bourbon, Natural - Pick of Harvest","description":"\u003ch1\u003e\n\u003cstrong\u003eBrazil: Inglaterra, Yellow Bourbon, Natural - Pick of Harvest\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h1\u003e\n\u003cp\u003eExpect sweet \u003cstrong\u003eapricots\u003c\/strong\u003e up front, with a delicate yet crisp \u003cstrong\u003ewhite grape\u003c\/strong\u003e acidity. That initial fruit note is followed by a silky \u003cstrong\u003ecream\u003c\/strong\u003e before rolling into \u003cstrong\u003emilk chocolate\u003c\/strong\u003e. There's a sprinkle of almonds on the finish and into the aftertaste, wrapping up this elegant and well structured cup. \u003cbr\u003e \u003cbr\u003eWe first began to buy Brazilian coffee from Fazenda Inglaterra in 2011. We have been loving Stephen Hurst’s coffee for over a decade now and this is a relationship we deeply value. Stephen is a long-time friend of Ozone and the founder of Mercanta, a globally respected green coffee sourcing company. This season we have picked 5 delicious coffees from his farm, this one is the third to be released, a Natural process Yellow Bourbon. \u003c\/p\u003e\n\u003ch4\u003ePick Of Harvest \u003c\/h4\u003e\n\u003cp\u003eEach year, a lot from Fazenda Inglaterra is selected for entry into Cup of Excellence - the most prestigious coffee competition in the world. Since 1999, Cup of Excellence has pioneered integrity and transparency in the coffee industry, giving exceptional farmers recognition and financial reward for their hard work and dedication. The level of scrutiny that COE coffees undergo is unmatched anywhere in the industry, meaning that the quality of COE coffees is also unmatched.  \u003c\/p\u003e\n\u003cp\u003eThis year, the coffee Stephen entered is a Yellow Bourbon. It has fallen a tiny fraction short of the score needed to make the finals, although we've scored it a fraction higher than the Brazilian National Jury has - it would have made the auction as far as we're concerned! Inglaterra's loss is our gain, however, as we're able to buy this lot as normal without it going to the COE auction. This cup exhibits exactly what we expect from great Cup of Excellence level lots. The very carefully managed processing leaves a crisp, elegant and clean coffee.\u003c\/p\u003e\n\u003ch4\u003eA Brew Begun 80 Million Years Ago\u003c\/h4\u003e\n\u003cp\u003eThe Fazenda Inglaterra coffee farm is situated on the borders of the Minas Gerais and São Paulo regions of Brazil, located in the more populous south-east corner of the country. Coffee was introduced to Brazil in the early 18th century, rapidly growing into a thriving industry that is now the leading producer of both commodity and specialty coffee worldwide. Minas Gerais is one of the most famous coffee-producing regions, alongside Espirito Santo, São Paulo, and Bahia. Fazenda Inglaterra is located near to the spa town of Poços de Caldas, the main socio-economic nucleus of its region, roughly 250km north of São Paulo city. The area is known for its volcanic soil and high elevation, reaching between 950 and 1,300 metres above sea level.\u003c\/p\u003e\n\u003cp\u003eThe local area ranges over a high plateau formed by mountains, commonly mistaken as the crater of an extinct supervolcano. In reality, Poços de Caldas sits inside a caldera formed by the collapse of an 80 million year old intrusion amid the surrounding elevated areas, not a volcano itself. Its climate is characterized by dry winters and mild summers. This unique terroir contributes to the coffee’s distinct flavour profile: clean, sweet, and full of character. This particular lot is a mix of different varietals grown at Fazenda Inglaterra. The farm grows Bourbon, Icatu, Acaia, Catuai, and Canario.\u003c\/p\u003e\n\u003cp\u003eStephen has made a strong commitment to producing environmentally friendly coffee within the Fazenda Inglaterra estate: half of the farm remains untouched Mata Atlântica rainforest, which supports biodiversity and protects the local ecosystem. In Stephen’s words, “As long as I own it, it will stay that way”.\u003c\/p\u003e\n\u003ch4\u003eStephen’s Dream Realised\u003c\/h4\u003e\n\u003cp\u003eStephen is a pioneer in the specialty coffee industry. In 1996, he founded Mercanta, a specialty green coffee importer that now operates in over 50 countries. Mercanta is known for its commitment to traceability, quality, and ethical sourcing. Throughout his years sourcing green coffee and travelling to visit producers, Stephen had always had the idea of one day owning his own farm in the back of his mind. When some friends in Brazil mentioned that a small coffee farm was for sale, he had a look and knew this was the one.\u003c\/p\u003e\n\u003cp\u003eThe farm’s name was originally Fazenda Toca Da Onca, meaning “hiding place of a small wildcat”, but the neighbours renamed it with the Portuguese for “England” after Stephen took over. A nod to his British heritage and his personal connection to the estate. The previous owners had left the farm abandoned for some time so Stephen, with the help of his friends Gabriel and Cristiano, had to start again almost from scratch. They brought the small farm (tiny by Brazilian standards!) back to life - reviving old trees, planting new ones, and building a farm rooted in both regeneration and quality. Stephen’s hands-on approach and long-term vision have shaped Inglaterra into a model of sustainable coffee farming.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBrazil\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Minas Gerais\u003c\/li\u003e\n\u003cli\u003eCity: Poços de Caldas\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFazenda Inglaterra\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Stephen Hurst\u003c\/li\u003e\n\u003cli\u003eFarm size: 10 hectares\u003c\/li\u003e\n\u003cli\u003eCoffee growing area: 5 hectares\u003c\/li\u003e\n\u003cli\u003eElevation: 1,200 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eYellow Bourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: White grape, cream, almond.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 88\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003eThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Brazil","offers":[{"title":"Beans \/ 220g","offer_id":55840309510529,"sku":"C32 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55840309543297,"sku":"C32 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55840309576065,"sku":"C32 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55840309608833,"sku":"C32 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55840309641601,"sku":"C32 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55840309674369,"sku":"C32 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55840309707137,"sku":"C32 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55840309739905,"sku":"C32 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55840309772673,"sku":"C32 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55840309805441,"sku":"C32 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55840309838209,"sku":"C32 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55840309870977,"sku":"C32 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55840309903745,"sku":"C32 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55840309936513,"sku":"C32 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55840309969281,"sku":"C32 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55840310002049,"sku":"C32 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55840310034817,"sku":"C32 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55840310067585,"sku":"C32 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55840310100353,"sku":"C32 220GB","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55840310133121,"sku":"C32 1GB","price":38.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BRA_Inglaterra_Best_of_Harvest.png?v=1782747705"},{"product_id":"bolivia-pedro-flores-mosto-washed","title":"Bolivia: Pedro Flores, Mosto Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Pedro Flores, Mosto Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThink \u003cstrong\u003edelicate, sweet white peach\u003c\/strong\u003e and a little pop of \u003cstrong\u003ewhite grape\u003c\/strong\u003e. A twist of \u003cstrong\u003elime\u003c\/strong\u003e to it and a sprinkle of \u003cstrong\u003ewhite sugar \u003c\/strong\u003esweetness makes this a sweet but elegant coffee.\u003c\/p\u003e\n\u003cp\u003eThis is the second lot of single origin coffee beans we sourced from Pedro Flores this season. The first, released earlier this year, was a Dry Fermented Washed coffee, this lot makes a beautiful comparison by taking the same crop of Caturra and Catuai coffee cherries and processing them via the Mosto Washed method. Two very different approaches to Washed processing for two delicious Bolivian coffees.\u003c\/p\u003e\n\u003ch4\u003ePedro’s Farm\u003c\/h4\u003e\n\u003cp\u003ePedro Flores’ farm is in the small colonia of Villa Rosario, a short drive east of Caranavi city. The Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province sits in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations.\u003c\/p\u003e\n\u003cp\u003ePedro has about 2 hectares of land spread across a ridge at 1,500 metres above sea level. He’s very aware of how the plants respond differently depending on the different microclimates they experience on one side from the other. He’s part of the Sol De La Mañana project, run by our Bolivian coffee exporting partners Agricafe. The program provides training in specialty coffee agronomy to small producers. Through this, he’s learnt to replant his land and manage his coffee plants more methodically to get both quality and consistency.\u003c\/p\u003e\n\u003ch4\u003eLooking To Tomorrow\u003c\/h4\u003e\n\u003cp\u003eMeaning “The Sun of Tomorrow”, this program supports small local coffee producers to increase their long term efficiency and quality of production so that they can better grow sustainable coffee beans. The Los Rodriguez farms play into this, with the varietals, techniques, and processing which they develop on the farms being passed on to the Sol De La Mañana producers. The producers get support in understanding not just coffee agronomy but cupping, the coffee markets, and much more. The coffee from these producers is delivered to Agricafe’s mill - Buena Vista - in the evening and processed there. Each lot is rigorously separated, measured and controlled to ensure the best quality for the coffee. In Bolivia, even a small portion of the coffee harvest earning less than a good speciality coffee price would be devastating to the producers.\u003c\/p\u003e\n\u003cp\u003eTo ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the Sol De La Mañana program to do 7 or 8 harvesting passes across their plants, many more than producers in other parts of the world do. This is very labour intensive and yields smaller amounts each pass but ensures great quality coffee. The downside is that for each delivery of cherries from the Sol De La Mañana producers in Bolinda, the lots are often too tiny to process separately and so it’s common for coffee from these smallholders to end up as blended lots which means we can’t always trace the coffee back to individual farms. Thanks to improved traceability and deeper collaboration with the Sol de la Mañana program, we’re now seeing more availability of single origin coffees like this one from Pedro. Roland was particularly excited about this new development for our 2025 harvest Bolivian coffees and said, \"It’s a significant step forward - not just for transparency, but for recognising the skill and dedication of individual farmers whose work could otherwise go unnamed\".\u003c\/p\u003e\n\u003ch4\u003eJuicy Juicy Mosto\u003c\/h4\u003e\n\u003cp\u003eThe meticulous processing carried out at the Buena Vista mill manages the fermentation, depulping and drying processes to ensure exceptionally high quality coffee - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and traceability, alongside a world-class cupping team, they've been able to refine their techniques whilst continuing to learn for the future. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must.\u003c\/p\u003e\n\u003cp\u003eOnce the fresh cherry is delivered to Buena Vista mill, it goes through a de-pulper to remove the skin and fruit pulp from the seeds.\u003c\/p\u003e\n\u003cp\u003eStarting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the fresh coffee beans submerged in this mosto juice. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees. After fermentation is complete, the coffee is thoroughly washed to remove all remaining mucilage, then taken to raised drying beds where it slowly dries to the optimal moisture content.\u003c\/p\u003e\n\u003cp\u003eTo dive into Mosto coffee processing in more detail, check out our blog article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing\"\u003ehttps:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Bolivia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDepartment:\u003c\/strong\u003e La Paz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Caranavi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTown:\u003c\/strong\u003e Copacabana\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColonia:\u003c\/strong\u003e Villa Rosario\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Pedro Flores\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm size:\u003c\/strong\u003e 2 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,500 m.a.s.l\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Caturra \u0026amp; Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing method:\u003c\/strong\u003e Mosto Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: White grape, white sugar, lime.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e - here's why this one goes darker than you might expect. The mosto process builds an unusual amount of sweetness into the coffee long before it reaches us, fermented in the must of its own cherries rather than plain water. That sweetness gives us room to work. So we take it through the gap between the cracks, developing slowly, then push to the edge of second as the roast finishes. On most delicate coffees that would be a mistake. Here the white peach and white grape hold their nerve, the lime twist survives, and the extra time only deepens the sugar.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55984691937665,"sku":"A12 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55984691970433,"sku":"A12 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55984692003201,"sku":"A12 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55984692035969,"sku":null,"price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55984692068737,"sku":"A12 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55984692101505,"sku":"A12 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55984692134273,"sku":"A12 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55984692167041,"sku":"A12 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55984692199809,"sku":"A12 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55984692232577,"sku":"A12 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55984692265345,"sku":"A12 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55984692298113,"sku":"A12 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55984692330881,"sku":"A12 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55984692363649,"sku":"A12 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55984692396417,"sku":"A12 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55984692429185,"sku":"A12 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55984692461953,"sku":"A12 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55984692494721,"sku":"A12 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55984692527489,"sku":"A12 220GB","price":9.2,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55984692560257,"sku":"A12 1GB","price":36.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_BOL_Pedro_Flores_Mosto_citrus.png?v=1789056576"},{"product_id":"nicaragua-limoncillo-ethiosar-washed","title":"Nicaragua: Limoncillo, Ethiosar, Washed","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: Finca Limoncillo, Ethiosar, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA delicate \u003cstrong\u003eyellow plum\u003c\/strong\u003e acidity keeps this super \u003cstrong\u003efudgy\u003c\/strong\u003e coffee lively and unctuous with a handful of creamy \u003cstrong\u003epecans\u003c\/strong\u003e on the finish.\u003c\/p\u003e\n\u003cp\u003eThe coffee we have here hails from the Matagalpa region of Nicaragua, grown and processed for us by our good friends the Mierisch family. This is one of our longest continuing producer relationships as we’ve been buying coffee from their farm Finca Limoncillo since 2007, and we foresee that continuing for many years yet. The first single origin coffee we’re releasing from this year’s harvest is a Washed Ethiosar.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the north west of the country. They’re dotted up either side of the mountain range on the border of the 2 departments. When Roland travels to visit the farms, generally he’ll see Limoncillo on the same day as La Huella and Mama Mina as they’re close to each other. You start at Mama Mina first, then through La Huella, before heading on to Limoncillo, the biggest, to finish.\u003c\/p\u003e\n\u003cp\u003eFinca Limoncillo is a premium coffee farm and jewel of the Mierisch family nestled at 1,200 metres above sea level in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares (109 of which are dedicated to coffee cultivation) the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the Mierisch family, highly respected producers known for their experimental processing, varietal work, and exceptional coffee. Limoncillo is home to a wide range of varietals, including Caturra, Red Bourbon, Pacamara, and Java.\u003c\/p\u003e\n\u003ch4\u003eThe \u003cmeta charset=\"utf-8\"\u003e \u003cspan lang=\"EN-GB\" class=\"TextRun SCXW53752346 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW53752346 BCX0\"\u003eMierisch Family\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003eThe very first of the Mierisch farms was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the pacific railroad between Masaya and Diriamba with a parcel of land - a goldmine and a farm he named “Sajonia” (the Spanish spelling of his home region back in Germany, Saxony). In 1908 he planted his first coffee tree, today Fincas Mierisch have 9 coffee farms in Nicaragua and 3 in Honduras. Over 100 years later the family business is now run by his grandson, Dr. Erwin Mierisch Buitrago (3rd generation), and great-great-grandson, Erwin “Wingo” Mierisch Jackman (5th generation).\u003c\/p\u003e\n\u003cp\u003eWingo has been involved with the farms since 2017, contributing to everything from post-harvest processing, to roasting, cupping, and green coffee sales. His passion for innovation and research has led him to head development of new post-harvesting processing methods at the mill, and fine-tuning QC lab protocols to increase quality and consistency. With Wingo’s input, the team at the Don Esteban mill have heavily invested in experimentation with processing coffee.\u003c\/p\u003e\n\u003cp\u003eErick Lopez is the Head Agronomist of the Mierisch farms, he started his career at entry level 22 years ago with their team working in the fields. He showed talent and commitment, so they promoted him and financed his further education to enable him to move up to his current position. He now oversees most of the practical day-to-day operation of the farms. The Fincas Mierisch team has an abundance of employees who have been with them for many years, their expertise and skill are what make the great quality of product and service they provide possible.\u003c\/p\u003e\n\u003cp\u003eThe family employ over 3,000 staff during the harvest, and at Limoncillo over 60 families live on the farm full-time. They are seriously loved by the folks who work for them, more than any other producer we buy from, there is genuine love and respect between the family and their workers. The fact that the Mierisches are our friends helps us drill down into the details of what they do for the people who work for them. This information continues to prove to us that good people grow good coffee.\u003c\/p\u003e\n\u003ch4\u003eSustainable Coffee Beans\u003c\/h4\u003e\n\u003cp\u003eThe family have scores of policies and initiatives to make everything as sustainable as possible on this vast farming area: their use of chemicals is minimal, and the impact on the environment is always minimised by careful and considerate land management.\u003c\/p\u003e\n\u003cp\u003eIn 2024, the farm completed a 15 kW hydroelectric plant, furthering its commitment to sustainability by supplying renewable energy to both operations and the 60 on-site families who live and work at the farm. Alongside its coffee-growing area, the estate also supports cattle and horses, with large swathes of preserved forest maintaining biodiversity. The Mierisch family’s focus on social responsibility is equally impressive - they provide housing, meals, childcare, education, and healthcare for workers year-round, and pay wages that exceed the local minimum by 30%.\u003c\/p\u003e\n\u003ch4\u003eDon Esteban\u003c\/h4\u003e\n\u003cp\u003eThe Don Esteban mill, located on Finca Limoncillo, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot. Coffee cherries are carefully hand-picked before being depulped using state-of-the-art eco-pulpers, which significantly reduce water usage while offering control over the amount of mucilage left on the bean, crucial for precise processing. Depending on the desired outcome (washed, natural, or honey) coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds, allowing for clean, traceable expressions of origin.\u003c\/p\u003e\n\u003ch4\u003eWhat is Ethiosar?\u003c\/h4\u003e\n\u003cp\u003eWe’ve been roasting Ethiosar coffee from Finca Limoncillo for several years now, and it’s a varietal with a fascinating backstory rooted in innovation and resilience. It was developed through the collaborative efforts of the Mierisch family and their cousin Ricardo, who owns a nearby farm at a much lower altitude - just 800 metres above sea level.\u003c\/p\u003e\n\u003cp\u003eRicardo noticed his coffee plants were struggling. Yields were dropping, and disease pressure was increasing. He attributed this to a combination of factors: climate change, increased rainfall, and the inherent challenges of growing Nicaraguan specialty coffee at lower altitudes in the country. But amidst these challenges, one experimental plant stood out. It was thriving - producing more fruit and showing strong resistance to disease. That plant was Ethiosar.\u003c\/p\u003e\n\u003cp\u003eEthiosar is a stable hybrid varietal, carefully crafted to combine the best of both worlds: exceptional cup quality and strong disease resistance. It begins with a cross between:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSudan Rume – an heirloom Ethiopian coffee variety known for its complex, floral flavours\u003c\/li\u003e\n\u003cli\u003eSarchimor – a hybrid of Villa Sarchi and Timor, bred for resilience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis hybrid is then crossed again with Villa Sarchi, a dwarf mutation of Bourbon from Costa Rica, prized for its sweetness and compact growth. The result? A varietal that’s not only resilient and high-yielding, but also delivers a delicious, nuanced cup profile - perfect for lovers of single origin coffee and specialty Nicaraguan coffees.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Nicaragua\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Matagalpa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMunicipality:\u003c\/strong\u003e Yasica Norte\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Limoncillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e The Mierisch Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm size:\u003c\/strong\u003e 171 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee growing area:\u003c\/strong\u003e 109 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtected Rainforest:\u003c\/strong\u003e 54 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ethiosar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,200 masl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Months:\u003c\/strong\u003e October-February\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiurnal Temp. Cycle:\u003c\/strong\u003e Avg High 25C, Low 17C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAwards:\u003c\/strong\u003e Cup of Excellence 2008 (2nd Place)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Fudge, pecan, yellow plum.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003eTotal: 86\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium Dark - fudgy, and deliberately so. Steady through first crack, good consistent pace into the gap between the cracks, then off the heat just before second. That steadiness is where the body and the creamy pecan finish come from. The early drop is what saves the yellow plum acidity from disappearing under all that richness. Rich and lively at once, which is a harder balance than it sounds.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":55989012234625,"sku":"A32 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55989192065409,"sku":"A32 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55989012267393,"sku":"A32 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55989012300161,"sku":"A32 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55989192098177,"sku":"A32 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55989012332929,"sku":"A32 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55989012365697,"sku":"A32 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55989192130945,"sku":"A32 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55989012398465,"sku":"A32 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55989012431233,"sku":"A32 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55989192163713,"sku":"A32 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55989012464001,"sku":"A32 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55989012496769,"sku":"A32 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55989192196481,"sku":"A32 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55989012529537,"sku":"A32 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55989012562305,"sku":"A32 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55989192229249,"sku":"A32 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55989012595073,"sku":"A32 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55989012627841,"sku":"A32 220GB","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55989012660609,"sku":"A32 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_NIC_Limoncillo_Ethiosar.png?v=1789056836"},{"product_id":"peru-einer-saldivar-el-cedro-3-organic","title":"Peru: Einer Saldivar - El Cedro #3 (Organic)","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Einer Saldivar - El Cedro #3, Bourbon, Washed (Organic)\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis sweet, clean and refined cup begins with \u003cstrong\u003eblackberry jam\u003c\/strong\u003e and a darker, \u003cstrong\u003emolasses\u003c\/strong\u003e edge, which comes through as the coffee cools. It finishes on a soft \u003cstrong\u003efig\u003c\/strong\u003e note for a delicate and elegant aftertaste.\u003c\/p\u003e\n\u003cp\u003eWe visited Einer for the first time in 2022 and every year since we’ve been lucky to buy coffee from his farm. This year we cupped a few different lots grown at El Cedro and chose two from the table because the end flavour profiles stand out so beautifully from one another. The coffee we have here was grown on the main plot of Einer’s main farm and harvested slightly later in the season. We’ve also got the contrasting lots from El Cedro available for purchase here and here - we highly recommend tasting all 3 coffees for an exploration of how even the tiniest differences at origin can impact the flavour profile in your mug.\u003c\/p\u003e\n\u003ch4\u003eWorth The Journey\u003c\/h4\u003e\n\u003cp\u003eEiner Salvidar’s coffee farm El Cedro is located in one of the remotest areas we've ever visited. Roland (our Green Buyer) has popped by to visit Einer and his wife a few times now and it is quite the trek even for someone used to journeying to coffee farms regularly - but very worth it! Getting to El Cedro takes… 8 hours by car from the nearest working airport to the town of Jaen, roughly 1.5 hours by car from Jaen to the local receiving village, then another 30 minutes by car to his house, and finally a 45-minute steep climb up a hill to find Einer out on his farm.\u003c\/p\u003e\n\u003cp\u003eHaving inherited his farm from his parents, nearly all his neighbours are cousins or extended family - his connection to the land is significant and it’s an important factor to Einer. At around 2,000 m.a.s.l. and growing traditional Bourbon coffee, he has everything that might be expected to produce great quality coffee, but with a lack of access to a good buyer and to agronomic information he still had a lot more potential to achieve from the farm.\u003c\/p\u003e\n\u003cp\u003eIt is through the work of Origin Coffee Lab, and their receiving station in Einer's local village, that this coffee is possible. Without them, we would never have known about Einer’s delicious coffee and he would never have received the support needed to begin to improve his agronomic practices and work towards a more sustainable future.\u003c\/p\u003e\n\u003ch4\u003eInvestments At Origin\u003c\/h4\u003e\n\u003cp\u003eIn August 2023, during his visit, Roland discussed with Einer the issues they were facing with their coffee processing equipment. The depulper, fermentation tank, and processing station (essential equipment for preparing the harvested coffee before it's sent to the dry mill) were in need of some maintenance. The fermentation tank was cracked and hard to clean, the depulper was misaligned, and the overall equipment was in disrepair. As a result, a large portion of the harvest failed to meet the high specialty coffee grade that Einer’s farm is capable of producing and ended up as commercial coffee, which fetches a much lower market price. In partnership with Origin Coffee Lab, who helped coordinate the work using local suppliers for materials and labour, Ozone covered the costs for the necessary repairs.\u003c\/p\u003e\n\u003ch4\u003eSame But Different\u003c\/h4\u003e\n\u003cp\u003eAt harvest time Einer uses a donkey to transport most of his picked cherry down the hill from the farm to his wet mill located at the house. Both of the coffees that we have bought from El Cedro this year are the same varietal (Bourbon) and both have been Washed processed at Einer’s wet mill. The only difference between these very different-tasting coffees is the time within the harvest that each was processed. Einer is very methodical and controlled with how he treats every batch, following the same steps to process each picking, but there are naturally differences that occur day to day. These arise from the area of trees being harvested and the weather on the farm. There will naturally be a small variance in the cherries themselves depending on which part of the farm they come from - more sun, more drainage, less wind etc will all impact how the coffee cherries mature. Then when it comes to processing, any small difference in climatic conditions outside his control will affect how the coffee ferments and dries, a slightly faster ferment or longer drying stage will all lead to changes in the final cup profile.\u003c\/p\u003e\n\u003ch4\u003eCoffee In Peru\u003c\/h4\u003e\n\u003cp\u003eCoffee was first introduced to Peru via its northern neighbour Ecuador in the mid-18th century. Britain was one of the first states to formally recognize Peruvian independence in 1823. Loans made by the British Government to finance the war of independence had already been defaulted on by 1825, leading over 2,000,000 hectares of land to be transferred to British ownership in part payment of the debt via The Peruvian Corporation. Roughly a quarter of this was then put to agricultural use, which jumpstarted Peruvian coffee’s international trade in the late 19th and early 20th centuries.\u003c\/p\u003e\n\u003cp\u003eCoffee production in Peru began with large landholdings primarily in the ownership of wealthy European elites, however, as workers migrated from other areas of Peru to provide labour on the farms, many began to branch out to farm independently on the abundant available land across Cajamarca, Junín, Cusco, and San Martin. Eventually the balance shifted as larger landholders departed, leaving the small-scale “peasant” producers as the majority. Land reforms and government programs in the 1950’s and 60’s further encouraged coffee cultivation, with small-scale, indigenous farmers now being responsible for most of the country’s production.\u003c\/p\u003e\n\u003cp\u003eToday, around 425,000 hectares of the country are dedicated to coffee farming, mostly centred in Cajamarca where half of all Peruvian coffee is grown. Small scale farms are most common, with the average coming in at just under 3 hectares. This industry structure means many Peruvian coffee producers must navigate the problems typically associated with smallholder farming, such as difficulty accessing credit, mill processing, and inefficiencies in managing production. Cooperatives such as El Horcon Comite help to mitigate risks and pool resources that are crucial to running profitable businesses. Much of Peru’s coffee is collected from small farms then combined to be milled and marketed through cooperatives, some made of up to 2,000 farmers, but improvements in traceability in recent years means we are able to access more single-producer lots like this one and highlight the regional terroirs of a country with an official 28 microclimates and celebrate exceptional small coffee producers.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca\u003c\/li\u003e\n\u003cli\u003eDistrict: Colasay\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eEiner Saldivar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eEl Cedro\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eBourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Blackberry jam, fig, molasses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium to medium dark, and quicker than you'd think. This one moves through first crack at a decent clip, then rides the lull that follows – the gap between the two cracks, where the sugars do their work – and comes off before second gets going. That timing is everything. Stay in the gap long enough and you build the molasses depth that shows up as the cup cools. Push on into second and you'd blow straight past the blackberry, which is the best thing here. So we drop it early, while the fruit's still sharp and the fig finish stays soft. Sweetness with the edges left on.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55989468627329,"sku":"D44 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55989468660097,"sku":"D44 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55989468692865,"sku":"D44 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55989468725633,"sku":"D44 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55989468758401,"sku":"D44 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55989468791169,"sku":"D44 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55989468823937,"sku":"D44 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55989468856705,"sku":"D44 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55989468889473,"sku":"D44 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55989468922241,"sku":"D44 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55989468955009,"sku":"D44 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55989468987777,"sku":"D44 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55989469020545,"sku":"D44 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55989469053313,"sku":"D44 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55989469086081,"sku":"D44 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55989469118849,"sku":"D44 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55989469151617,"sku":"D44 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55989469184385,"sku":"D44 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55989469217153,"sku":"D44 220GB","price":9.4,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55989469249921,"sku":"D44 1GB","price":34.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Einer_Saldivar_El_Cedro_3.png?v=1785241850"},{"product_id":"bolivia-gregorio-palli-anoxic-washed","title":"Bolivia: Gregorio Palli, Anoxic Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Gregorio Palli, Anoxic Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eSweet brown sugar\u003c\/strong\u003e fills the cup, with a pop of \u003cstrong\u003ered grape\u003c\/strong\u003e at the start, followed by \u003cstrong\u003ecrisp apple\u003c\/strong\u003e that carries through the cup. An elegant \u003cstrong\u003enutmeg spice\u003c\/strong\u003e on the aftertaste makes this a complex but balanced coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Bolivian Caturra and Catuai coffee was grown by Gregorio Palli on his farm Volcan Del Tigre, before heading to the Agricafe Buena Vista mill to be processed using their Anoxic Washed technique.\u003c\/p\u003e\n\u003ch4\u003eA Family Story\u003c\/h4\u003e\n\u003cp\u003eWhen Gregorio was a young boy, his parents decided to move from their home in the Muñecas province of Bolivia (just north of Lake Titicaca) and travelled to the Caranavi area to provide him a better education. There was no school in their town, the roughly 100km relocation was worth it to give Gregorio a good start in life.\u003c\/p\u003e\n\u003cp\u003eGregorio is now a full-time coffee producer, living on his 12-hectare farm with his wife Daisy and his two youngest children. In his free time, Gregorio enjoys going on walks around town with his kids, swimming in the river, and playing football. He has owned his coffee farm for 35 years now and the little ones love to help their dad out when they can.\u003c\/p\u003e\n\u003cp\u003eHis brother Julio also runs his own coffee farm nearby, as does his daughter Nancy (one of his two grown-up children from his first marriage) who has graduated from helping on the farm to running her own. Clearly the move to Caranavi was a felicitous decision for Abuela y Abuelo Palli!\u003c\/p\u003e\n\u003ch4\u003eThe Best Bolivian Coffee\u003c\/h4\u003e\n\u003cp\u003eThe Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province is in a transitional zone between the high Andes and the Amazon basin. It is known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations. Caranavi is the hub for amazing Bolivian specialty coffee.\u003c\/p\u003e\n\u003cp\u003eCaranavi town (the capital of the province) itself is too low in altitude to grow coffee, so the farms are all situated in the surrounding hills. The Palli family’s farms are dotted around the Copacabana colonia (the Bolivian term for small agricultural villages), as are some other Ozone favourites such as Vincent Palli and Martin Chorino. It’s safe to say the region produces some truly delicious coffees.\u003c\/p\u003e\n\u003ch4\u003eTigers and Gold\u003c\/h4\u003e\n\u003cp\u003eGregorio’s farm covers 12 hectares in total but only 2 hectares are currently used to grow coffee. It is named Volcán del Tigre, which translates to \"Tiger’s Volcano\" in English, although \"tigre\" is used locally to mean jaguars.\u003c\/p\u003e\n\u003cp\u003ePrior to becoming the well-tended specialty coffee farm it is today, the land used to be very overgrown with wild vegetation. Local people used to say that they saw smoke rising from one of the hills in the jungle and thought it must be a volcano. Legend has it that when smoke comes from the hills, there's gold to be found there.\u003c\/p\u003e\n\u003cp\u003eAround the same time, nearby residents also noticed what appeared to be a footpath running through the land. This turned out to be a tiger's path, worn into the landscape by prowling big cats. To this day, Gregorio doesn't keep animals on the farm as they might become el tigre's next meal.\u003c\/p\u003e\n\u003cp\u003eHe is looking to expand his coffee-growing area over more of the remaining ten hectares on his farm and is really excited about what the future at Volcán del Tigre holds.\u003c\/p\u003e\n\u003ch4\u003eTomorrow Looks Bright\u003c\/h4\u003e\n\u003cp\u003eGregorio’s farm is part of the Sol de la Mañana project, run by our Bolivian exporting partners Agricafe. He says he's already learned a great deal about sowing coffee and fighting coffee pests. He's had issues in the past with leaf rust, borer beetle, and mycena citricolor, but thanks to the programme he's been able to get them all under control.\u003c\/p\u003e\n\u003cp\u003eWhen growing coffee on such a small plot of land, even a small portion of the coffee harvest being lost to pests can be devastating to a producer, so ensuring harvests remain unspoiled is vital to maintaining a stable income.\u003c\/p\u003e\n\u003cp\u003eThe programme provides training in coffee agronomy to small producers. Meaning \"The Sun of Tomorrow\", this programme supports small local producers to increase their long-term efficiency and quality of production so that they can become sustainable.\u003c\/p\u003e\n\u003cp\u003eThe Los Rodriguez farms play into this, with the varietals, techniques, and processing methods they develop being passed on to the Sol de la Mañana producers. Farmers receive support in understanding not just coffee agronomy but cupping, coffee markets, and much more.\u003c\/p\u003e\n\u003cp\u003eThe coffee from these producers is delivered to Agricafe’s Buena Vista mill in the evening and processed there. Each lot is rigorously separated, measured, and controlled to ensure the very best quality coffee.\u003c\/p\u003e\n\u003ch4\u003eWhat Is An Anoxic Washed Coffee?\u003c\/h4\u003e\n\u003cp\u003eSo how was this coffee processed, you ask? This is an Anoxic Washed lot. Both anaerobic and anoxic are ways of saying \"without oxygen\". Depending on the context, the words can mean different things. Sometimes when you see these terms they’re indicative of totally different processes, while other times they simply refer to a different tweak of the method within the same system.\u003c\/p\u003e\n\u003cp\u003eIn this case, \"Anaerobic\" refers to the more traditional method of producing coffees where oxygen is limited during fermentation. That entails creating a sealed environment (in a plastic bag or fermenting vessel) with coffee cherries in water and allowing the yeast and other microorganisms present to consume all available oxygen before switching to anaerobic fermentation.\u003c\/p\u003e\n\u003cp\u003e\"Anoxic\" is a new variation on this goal from the Los Rodriguez team and Adrian, who is in charge of the Buena Vista wet mill. It involves the same initial steps of placing the cherries into a fermenter, but then a low-pressure CO₂ flush is applied to remove oxygen from the system. This creates an environment without free oxygen from the very beginning.\u003c\/p\u003e\n\u003cp\u003eBecause there is no free oxygen in the system to allow yeast or bacterial growth to begin naturally, a viable yeast population must be added to facilitate fermentation. In this case, the population is grown from a sample isolated from a coffee cherry from one of the Rodriguez farms.\u003c\/p\u003e\n\u003cp\u003eCompared to Carbonic Maceration, the difference is that the CO₂ is not under high pressure. It is simply being used to displace the free O₂.\u003c\/p\u003e\n\u003cp\u003eThis process is the end result of the La Linda \"Experimental\" Washed coffee that we bought last year. This year we see it producing very fruit-forward coffees which are nonetheless very clean. The profile that results from this type of processing is very different to a typical washed coffee, a fascinating variation that tastes a lot closer to what you’d traditionally expect from a natural.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: Bolivia\u003c\/li\u003e\n\u003cli\u003eDepartment: La Paz\u003c\/li\u003e\n\u003cli\u003eProvince: Caranavi\u003c\/li\u003e\n\u003cli\u003eColonia: Copacabana\u003c\/li\u003e\n\u003cli\u003eProducer: Gregorio Palli\u003c\/li\u003e\n\u003cli\u003eFarm: Volcán del Tigre\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,400 - 1,650 m.a.s.l\u003c\/li\u003e\n\u003cli\u003eVariety: Caturra \u0026amp; Catuai\u003c\/li\u003e\n\u003cli\u003eProcessing Method: Anoxic Washed\u003c\/li\u003e\n\u003cli\u003eGPS: \u003ca href=\"https:\/\/maps.app.goo.gl\/KyDqG6RkBK6mz2K2A\" rel=\"noopener\" target=\"_blank\"\u003e15°48'56.8\"S 67°31'40.9\"W\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes:\u003c\/strong\u003e Brown sugar, red grape, apple, nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCup of Excellence Cupping Scores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium Dark\u003c\/strong\u003e. Through the gap and lush, take this through the gap and to the cusp of second crack before finishing the roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":56171079696769,"sku":"C24 220B","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171079729537,"sku":"C24 500B","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56171079762305,"sku":"C24 1B","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56171079795073,"sku":"C24 220E","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171079827841,"sku":"C24 500E","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56171079860609,"sku":"C24 1E","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56171079893377,"sku":"C24 220FF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171079926145,"sku":"C24 500FF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56171079958913,"sku":"C24 1FF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56171079991681,"sku":"C24 220MF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171080024449,"sku":"C24 500MF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56171080057217,"sku":"C24 1MF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56171080089985,"sku":"C24 220CF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171080122753,"sku":"C24 500CF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56171080155521,"sku":"C24 1CF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56171080188289,"sku":"C24 220P","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171080221057,"sku":"C24 500P","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56171080253825,"sku":"C24 1P","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56171080286593,"sku":"C24 220GB","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56171080319361,"sku":"C24 1GB","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_BOL_Gregorio_Palli_Anoxic_f177082d-8b21-4866-a205-f979b08e07cd.png?v=1790694993"},{"product_id":"el-salvador-finca-argentina-yellow-pacamara-natural","title":"El Salvador: Finca Argentina, Yellow Pacamara, Natural","description":"\u003ch1\u003e\u003cstrong\u003eEl Salvador: Finca Argentina, Yellow Pacamara, Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eFresh, sweet \u003cstrong\u003epear\u003c\/strong\u003e fills this elegant cup, but there's a restrained funk from the natural process which adds a \u003cstrong\u003emiso caramel\u003c\/strong\u003e edge to the finish and then a delicate bite of \u003cstrong\u003ebitter orange\u003c\/strong\u003e on the aftertaste.\u003c\/p\u003e\n\u003cp\u003eRoland last visited El Salvador in February as the harvest at Finca Argentina was just coming to an end. The farm is at a lower altitude than other producers we work with in El Salvador, so that shifts the harvests a little earlier than San Jose or Nejapa for example. He travelled with Mauricio to visit the Los Ausoles mill to cup the various fresh lots from the farm and everybody agreed that the Yellow Pacamara was tasting terrific this year. On the table at the time the samples included a Washed and a Natural, both of which cupped very well. You can buy Natural Yellow Pacamara coffee right here.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eNear the town of Turin, in El Salvador's Ahuachapán department, you'll find Finca Argentina. Set within the Cordillera de Apaneca-Ilamatepec and surrounded by natural hot springs, the farm sits at 1,300 metres above sea level. Its 35 hectares are divided into seven distinct areas, or tablons. Each of these plots has its own character, shaped by the landscape and the subtle differences in microclimate that come with changes in altitude, aspect, soil, and even local volcanic activity. Over time, the team at Finca Argentina have invested heavily in exploring different varietals, learning which perform best in each part of the farm.\u003c\/p\u003e\n\u003ch4\u003eThe Martinez Family\u003c\/h4\u003e\n\u003cp\u003eThe farm was first acquired by the Martinez family in 1967. Dr Luis Guillermo Martinez bought the estate, and it quickly became his favourite and produced well. By the time his son, Mauricio, inherited in 2008, the cherry yields had dropped significantly, and he was unsure how best to proceed with his newly owned farm. It was here that his son (and our now good friend) Alejandro stepped in.\u003c\/p\u003e\n\u003cp\u003eHe had just relocated back to El Salvador after working as a city banker in New York and decided to lend a hand to his father’s business interests while looking for work. Ale’s interest was piqued when he saw that the farm had been classified for a Q auction in 2005, showing it had the potential for great coffee. He and his cousin based in London set about sending green coffee samples to roasters anywhere they could, seeking a specialty buyer. One of those landed with us in 2008 and we’ve been buying ever since.\u003c\/p\u003e\n\u003cp\u003eMauricio and Alejandro both now live in Canada, but Mauricio still owns and oversees the farm remotely. He relies on his farm manager and the on-site team to handle day-to-day operations and to keep him up to date, while visiting El Salvador regularly to check in. The Martinez family employ 50 people during the harvest and 30 the rest of the year. Mauricio's daughter Beatrix, who hadn't previously been involved in coffee, is also now stepping in to help with the family business. Processing of the coffee is carried out at the Los Ausoles dry mill, a cooperative facility in Ahuachapán. They have a very good relationship with Mauricio and have shown great consistency and reliability for us as buyers.\u003c\/p\u003e\n\u003ch4\u003eHighly Skilled Workers\u003c\/h4\u003e\n\u003cp\u003eThroughout the growing season at Finca Argentina, individual workers are given a lot of responsibility over pruning and managing trees. On many farms, pruning would be quite regimented (for example, every other tree gets a skeleton prune in this section), whereas Finca Argentina are leaving these decisions much more up to the knowledge of the staff, deciding on a plant-by-plant basis what kind of pruning is needed when they work through an area. It is easy to ruin coffee production on trees if you don’t make the right pruning choices, so this shows a lot of trust and is only possible when they retain and develop their workers’ skills long term.\u003c\/p\u003e\n\u003cp\u003eEl Salvador has been hit hard by the wider labour shortage impacting other Central American countries. Luckily Finca Argentina are currently managing well, but they are having to consider more ways to retain necessary numbers of staff during harvest season. The Martinez family employ 50 people during the harvest and 30 the rest of the year. They contribute labour and materials to improve infrastructure in their community’s towns, and grow 25 kg of corn annually for each person. They’re also implementing more ecological management: using compost and other organic products to minimise environmental impact, and intercropping beans to enrich the soil. Their work has improved the land’s biodiversity and cup quality, and the future for sustainable coffee from Finca Argentina is looking very bright.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Yellow Pacamara?\u003c\/h4\u003e\n\u003cp\u003eThe Yellow Pacamara coffee trees are mostly planted in the upper sections of the Finca Argentina, in the San Jorge tablon and upper parts of the adjacent tablons. The San Jorge tablon has been planted exclusively with Yellow Pacamara since 2018. The seeds for the Pacamara plants growing here were sourced from the Mierisch family in Nicaragua. You may well have previously enjoyed a Limoncillo Yellow Pacamara roasted by us. These plants are cousins! The varietal has been performing very well on the farm in El Salvador. The team at Finca Argentina love it for its productivity and hardiness, which fascinatingly are not qualities you would expect from this varietal when grown back in Nicaragua.\u003c\/p\u003e\n\u003cp\u003eThe varietal originated from a cross between Pacas and Maragogipe. Its initial selections were made by the Nicaraguan Institute of Agricultural Technology (INTA) in 1976 but were never completed following the Sandinista revolution. Further selections were later made by private producers in Central America, but the variety has never been stabilized, meaning that the plant's genetics are not stable from generation to generation. It is grown primarily in El Salvador, where it often dominates Cup of Excellence competitions for its high cup quality.\u003c\/p\u003e\n\u003cp\u003eCheck out our Varietal Guide for more information on Yellow Pacamara here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-pacamara\" target=\"_blank\"\u003eCoffee Varietal Guide: Pacamara\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eEl Salvador\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Ahuachapán\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMunicipality: Ahuachapán\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eNearest Town: Turín\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMountain Range: Cordillera de Apaneca-Ilamatepec\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFinca Argentina\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eThe Martinez Family\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDry Mill: Los Ausoles\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 m.a.s.l\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eYellow Pacamara\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing Method: \u003cstrong\u003eNatural\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS: 13°56'29.4\"N 89°47'04.1\"W\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Pear, Miso Caramel, Bitter Orange.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 7\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - Through the gap and let this develop a little, paying close attention to the heat and dropping well before second crack.\u003c\/p\u003e","brand":"El Salvador","offers":[{"title":"Beans \/ 220g","offer_id":56171118363009,"sku":"C12 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171118395777,"sku":"C12 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56171118428545,"sku":"C12 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56171118461313,"sku":"C12 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171118494081,"sku":"C12 500E","price":26.2,"currency_code":"GBP","in_stock":false},{"title":"Ground for Espresso \/ 1kg","offer_id":56171118526849,"sku":"C12 1E","price":45.95,"currency_code":"GBP","in_stock":false},{"title":"Ground for Fine Filter \/ 220g","offer_id":56171118559617,"sku":"C12 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171118592385,"sku":"C12 500FF","price":26.2,"currency_code":"GBP","in_stock":false},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56171118625153,"sku":"C12 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56171118657921,"sku":"C12 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171118690689,"sku":"C12 500MF","price":26.2,"currency_code":"GBP","in_stock":false},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56171118723457,"sku":"C12 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56171118756225,"sku":"C12 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171118788993,"sku":"C12 500CF","price":26.2,"currency_code":"GBP","in_stock":false},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56171118821761,"sku":"C12 1CF","price":45.95,"currency_code":"GBP","in_stock":false},{"title":"Ground for French Press \/ 220g","offer_id":56171118854529,"sku":"C12 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171118887297,"sku":"C12 500P","price":26.2,"currency_code":"GBP","in_stock":false},{"title":"Ground for French Press \/ 1kg","offer_id":56171118920065,"sku":"C12 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56171118952833,"sku":"C12 220GB","price":8.4,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56171118985601,"sku":"C12 1GB","price":33.6,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_SLV_Argentina_Y_Pacamara.png?v=1787748129"},{"product_id":"nicaragua-limoncillo-red-caturra-honey","title":"Nicaragua: Limoncillo, Red Caturra, Honey","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: Limoncillo, Red Caturra, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis super sweet cup is like\u003cstrong\u003e orange candy\u003c\/strong\u003e, with a gentle \u003cstrong\u003ewhite grape\u003c\/strong\u003e developing alongside and a little shoulder of \u003cstrong\u003egreengage \u003c\/strong\u003eon the finish.\u003c\/p\u003e\n\u003cp\u003eThe coffee we have here hails from the Matagalpa region of Nicaragua, grown and processed for us by our good friends the Mierisch family. This is one of our longest continuing producer relationships as we’ve been buying coffee from their farm, Finca Limoncillo, since 2007, and we foresee that continuing for many years yet. The second single origin coffee we’re releasing from this year’s harvest is a Honey-processed Red Caturra.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch family's Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the northwest of the country. They’re dotted on either side of the mountain range that forms the border between the two departments. When Roland travels to visit the farms, he’ll generally see Limoncillo on the same day as La Huella and Mama Mina, as they are close to one another. The journey typically starts at Mama Mina, continues through La Huella, and finishes at Limoncillo, the largest of the three farms.\u003c\/p\u003e\n\u003cp\u003eFinca Limoncillo is a premium coffee farm and jewel of the Mierisch family, nestled at 1,200 metres above sea level in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares, 109 of which are dedicated to coffee cultivation, the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the highly respected Mierisch family, known for their experimental processing, varietal work, and exceptional coffees, Limoncillo is home to a wide range of varietals including Caturra, Red Bourbon, Pacamara, and Java.\u003c\/p\u003e\n\u003ch4\u003ePeople\u003c\/h4\u003e\n\u003cp\u003eThe very first Mierisch farm was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the Pacific railroad between Masaya and Diriamba with a parcel of land, including a goldmine and a farm he named \"Sajonia\" (the Spanish spelling of his home region in Germany, Saxony). In 1908 he planted his first coffee tree. Today, Fincas Mierisch operates nine coffee farms in Nicaragua and three in Honduras.\u003c\/p\u003e\n\u003cp\u003eMore than 100 years later, the family business is run by his grandson, Dr. Erwin Mierisch Buitrago (third generation), and great-great-grandson Erwin \"Wingo\" Mierisch Jackman (fifth generation).\u003c\/p\u003e\n\u003cp\u003eWingo has been involved with the farms since 2017, contributing to everything from post-harvest processing to roasting, cupping, and green coffee sales. His passion for innovation and research has led him to head the development of new post-harvest processing methods at the mill and refine quality control protocols to increase both quality and consistency. With Wingo’s input, the team at the Don Esteban mill have heavily invested in processing experimentation.\u003c\/p\u003e\n\u003cp\u003eErick Lopez is the Head Agronomist of the Mierisch farms. He started his career at entry level 22 years ago, working in the fields. Recognising his talent and commitment, the family promoted him and funded further education, enabling him to progress into his current leadership role. He now oversees much of the day-to-day operation of the farms. The Fincas Mierisch team includes many employees who have worked with the family for years, and their expertise and dedication make the high quality of both product and service possible.\u003c\/p\u003e\n\u003cp\u003eThe family employ more than 3,000 staff during harvest, and at Limoncillo over 60 families live on the farm full-time. They are genuinely loved by the people who work for them. More than any other producer we buy from, there is a clear sense of mutual respect and appreciation between the family and their workers. The fact that the Mierisch family are our friends allows us to see the finer details of how they care for their team, continually reinforcing our belief that good people grow good coffee.\u003c\/p\u003e\n\u003ch4\u003eSustainable Coffee Beans\u003c\/h4\u003e\n\u003cp\u003eThe family have numerous policies and initiatives in place to make their operations as sustainable as possible. Chemical use is kept to a minimum, and environmental impact is carefully managed through thoughtful land stewardship.\u003c\/p\u003e\n\u003cp\u003eIn 2024, the farm completed a 15 kW hydroelectric plant, furthering its commitment to sustainability by supplying renewable energy to both farm operations and the 60 on-site families who live and work there. Alongside its coffee-growing areas, the estate also supports cattle and horses, while large sections of preserved forest help maintain biodiversity. The Mierisch family’s commitment to social responsibility is equally impressive. They provide housing, meals, childcare, education, and healthcare for workers year-round, and pay wages that exceed the local minimum by 30%.\u003c\/p\u003e\n\u003ch4\u003ePrecision Processing\u003c\/h4\u003e\n\u003cp\u003eThe Don Esteban mill, located on Finca Limoncillo, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot. Coffee cherries are carefully hand-picked before being depulped using state-of-the-art eco-pulpers, which significantly reduce water usage while offering precise control over the amount of mucilage left on the bean.\u003c\/p\u003e\n\u003cp\u003eDepending on the desired outcome, whether washed, natural, or honey processed, coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds. This approach allows for clean, traceable expressions of origin and varietal character.\u003c\/p\u003e\n\u003cp\u003eTo read all about Honey processing, check out our article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/pulped-natural-honey-processed-coffee\" target=\"_blank\"\u003ePulped Natural \u0026amp; Honey Processed Coffee Explained\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003eTraceability\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Nicaragua\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Matagalpa\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMunicipality:\u003c\/strong\u003e Yasica Norte\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Limoncillo\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e The Mierisch Family\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm Size:\u003c\/strong\u003e 171 hectares\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee Growing Area:\u003c\/strong\u003e 109 hectares\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtected Rainforest:\u003c\/strong\u003e 54 hectares\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Caturra\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,200 m.a.s.l.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Months:\u003c\/strong\u003e October-February\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiurnal Temperature Cycle:\u003c\/strong\u003e Avg High 25°C, Low 17°C\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAwards:\u003c\/strong\u003e Cup of Excellence 2008 (2nd Place)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Orange Candy, White Grape, Greengage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 7\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003eRoasting Information\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium Dark\u003c\/strong\u003e - Through the gap and let this develop a little, paying close attention to the heat and dropping before second crack.\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":56171424809345,"sku":"A24 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171424842113,"sku":"A24 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56171424874881,"sku":"A24 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56171424907649,"sku":"A24 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171424940417,"sku":"A24 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56171424973185,"sku":"A24 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56171425005953,"sku":"A24 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171425038721,"sku":"A24 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56171425071489,"sku":"A24 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56171425104257,"sku":"A24 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171425137025,"sku":"A24 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56171425169793,"sku":"A24 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56171425202561,"sku":"A24 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171425235329,"sku":"A24 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56171425268097,"sku":"A24 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56171425300865,"sku":"A24 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171425333633,"sku":"A24 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56171425366401,"sku":"A24 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56171425399169,"sku":"A24 220GB","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56171425431937,"sku":"A24 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_NIC_Limoncillo_R_Caturra.png?v=1787748090"},{"product_id":"costa-rica-granitos-de-altura-del-ortiz-typica-mejorado","title":"Costa Rica: Granitos de Altura del Ortiz, Typica Mejorado","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Granitos de Altura del Ortiz, Typica Mejorado, Black Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThere's an immediate \u003cstrong\u003efloral\u003c\/strong\u003e character here, delicate but expressive, sitting alongside an incredibly silky body. \u003cstrong\u003eLime zest \u003c\/strong\u003eand \u003cstrong\u003epink grapefruit\u003c\/strong\u003e bring plenty of freshness up front, balanced by a smooth \u003cstrong\u003ecream\u003c\/strong\u003e-like sweetness through the middle of the cup. It all comes together in a lingering \u003cstrong\u003eraspberry\u003c\/strong\u003e finish that's subtle, elegant and wonderfully well balanced.\u003c\/p\u003e\n\u003cp\u003eThe name \"Granitos de Altura\" translates to \"High Altitude Little Beans\", a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution. We've loved the Honey Process Catuai coffees we've had from Granitos, so this year we asked if they had any other varietals available for something a bit different. They recommended trying a couple of options, and this Typica Mejorado stood out on the cupping table.\u003c\/p\u003e\n\u003ch4\u003eWorld-Famous Tarrazú\u003c\/h4\u003e\n\u003cp\u003eThe Tarrazú coffee region sits halfway down Costa Rica towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú), and León Cortés cantons, threaded through by beautiful mountains that form part of the Talamanca Sierra. It is famous for producing some of the very best coffee in the country, with coffee production being the main industry for local residents of the Tarrazú canton, making up a whopping 95% of the local economy.\u003c\/p\u003e\n\u003cp\u003eDuring the harvest in December, January, and February, the area’s population triples with seasonal workers needed to bring in the crop.\u003c\/p\u003e\n\u003cp\u003eThe mountain landscape provides perfect conditions for the production of high-quality specialty coffee. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C, with the steep slopes providing the right balance of high altitude for slow cherry maturation and shelter for delicate Arabica coffee trees. Tarrazú coffees are prized for their bright acidity, floral aromatics, and clean, sweet profiles.\u003c\/p\u003e\n\u003ch4\u003eThe Calderón Family\u003c\/h4\u003e\n\u003cp\u003eSitting at 1,800 to 2,000 metres above sea level in Tarrazú, you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive Costa Rican coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional local terroir.\u003c\/p\u003e\n\u003cp\u003eThe farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils, ideal conditions for slow cherry maturation and more complex flavour development.\u003c\/p\u003e\n\u003cp\u003eThe mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes, just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown.\u003c\/p\u003e\n\u003cp\u003eRather than expanding production, Joyce focuses on refining every step of the process, from cherry selection to drying, to ensure each lot meets their exacting standards.\u003c\/p\u003e\n\u003cp\u003eThe family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience.\u003c\/p\u003e\n\u003cp\u003e“When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.”\u003c\/p\u003e\n\u003cp\u003eGranitos de Altura is also part of a wider movement in Costa Rica that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection, and we’re proud to share both their story and their coffee with you.\u003c\/p\u003e\n\u003ch4\u003eNew Developments \u003c\/h4\u003e\n\u003cp\u003eRoland’s last visit to Granitos was in 2024. The last couple of years have been relatively low-harvest years in Costa Rica, which meant that by the time he reached the farm in May, the harvest had already finished. The visit was a little later than normal, and with lower coffee volumes to be brought in, the staff had already completed picking. \u003c\/p\u003e\n\u003cp\u003eAt Granitos, as with a number of other farms we work with, this meant they were able to use spare time to take on additional projects to improve both the farm and mill. This is a very positive sign, showing that they’re earning enough in stronger years that they don't have to halt improvement projects during more challenging seasons.\u003c\/p\u003e\n\u003cp\u003eAt the mill, this has resulted in new drying tables and a colour sorter. The extra drying tables give Johana and Joyce the flexibility to choose the processing method they feel best suits the coffee rather than being limited by capacity. The colour sorter uses an electronic eye to identify damaged coffee beans and automatically remove them before lots are sent to Exclusive Coffees, our export partner.\u003c\/p\u003e\n\u003cp\u003eJoyce and Johana have also begun a new side project called Dos Semillas (\"Two Seeds\" in English). This involves purchasing coffee cherries from nearby farms and processing them at their own mill.\u003c\/p\u003e\n\u003cp\u003eThe project is intended to generate additional income with the long-term goal of purchasing their own coffee farm. Omar has been highly supportive and has even donated some Geisha seeds for them to plant once they acquire the land. Until now, all the Granitos farms have been owned by him, so this will become the first independent coffee farm the sisters own themselves.\u003c\/p\u003e\n\u003cp\u003eThey've also been working with Omar to plant a number of new varietals on the existing farms. While they're not expanding the size of the estate, they are trialling small plantings alongside existing stock. These include Milenio, Starmaya, Catigua, and Paraiso I.\u003c\/p\u003e\n\u003cp\u003eThese newer Catimor-derived varietals are reported to have excellent cup quality. Roland noticed both Starmaya and Milenio appearing on several other farms he visited in the region. For now, these remain small experiments, and only time will tell how successful they prove to be.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Typica Mejorado?\u003c\/h4\u003e\n\u003cp\u003eThe lot we have for you today is Typica Mejorado. The newer varietals are still only seedlings, but Mejorado is already well established and producing consistently good harvests.\u003c\/p\u003e\n\u003cp\u003eMejorado translates as \"improved\" in Spanish, making this essentially an \"improved Typica\". The name emerged from producers observing coffee plants that resembled Typica but delivered notably better performance and cup quality. Typica and Bourbon were among the first coffee varietals to spread from Ethiopia, and the majority of modern coffee varieties can trace their lineage back to one of these foundational cultivars.\u003c\/p\u003e\n\u003cp\u003eTypica Mejorado was originally thought to be a selection of Typica that retained the morphology of a Typica plant while offering stronger disease resistance and greater productivity. Genetic testing has since revealed that it is actually a Bourbon-Ethiopian hybrid.\u003c\/p\u003e\n\u003cp\u003eSo, to the best of our knowledge, this is a hybrid of Bourbon and an unknown Ethiopian accession that shares the appearance and flavour profile of excellent Typica lots while being genetically distinct.\u003c\/p\u003e\n\u003cp\u003eIn the cup, it does deliver that classic Typica character. If you're unfamiliar, it shares some similarities with Java or Geisha, although in a more subtle form. It typically presents elegant florals, a delicate and clean profile, a silky body, and complex fruit character \u003c\/p\u003e\n\u003cp\u003eThis is not a varietal you encounter very often, making it particularly unusual and exciting to find in Costa Rica.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Black Honey Processing?\u003c\/h4\u003e\n\u003cp\u003eJoyce and Johana processed this lot using the Black Honey process, which we think was a really interesting choice. We don't see as much Black Honey coffee today as we did five years ago, as it is less fashionable within the industry than it once was.\u003c\/p\u003e\n\u003cp\u003eFor Honey processing, coffee cherries are passed through a specialised depulper that removes the skin while leaving the sticky fruit mucilage attached to the seed. This fruit layer remains throughout the drying process on raised beds.\u003c\/p\u003e\n\u003cp\u003eThe greater the amount of mucilage retained, the darker the coffee becomes during drying. In Black Honey processing, the maximum amount of mucilage is left on the coffee, which is where the name comes from.\u003c\/p\u003e\n\u003cp\u003eThis increased fruit contact gives the finished coffee more fruit character, body, and texture than lighter Honey styles such as Yellow Honey, which are now more commonly seen.\u003c\/p\u003e\n\u003cp\u003eFor us, this coffee strikes a Goldilocks balance. You get the complexity and elegance of the Typica Mejorado varietal, supported by a little extra body and texture from the processing method. \u003c\/p\u003e\n\u003cp\u003eAs always, we tasted this lot blind alongside many others and simply thought it was delicious. Roland had discussed the coffee with Johana and Joyce before it was produced and was delighted when it appeared on the cupping table. 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It's easy to push this too far and lose the complexity of the cup.\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56222473814401,"sku":"D21 220B","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 125g","offer_id":56395207147905,"sku":"D21 125B","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56334154760577,"sku":"D21 500B","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56222473847169,"sku":"D21 1B","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56222473879937,"sku":"D21 220E","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 125g","offer_id":56395207180673,"sku":"D21 125E","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56334154793345,"sku":"D21 500E","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56222473912705,"sku":"D21 1E","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56222473945473,"sku":"D21 220FF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 125g","offer_id":56395207213441,"sku":"D21 125FF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56334154826113,"sku":"D21 500FF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56222473978241,"sku":"D21 1FF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56222474011009,"sku":"D21 220MF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 125g","offer_id":56395207246209,"sku":"D21 125MF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56334154858881,"sku":"D21 500MF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56222474043777,"sku":"D21 1MF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56222474076545,"sku":"D21 220CF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 125g","offer_id":56395207278977,"sku":"D21 125CF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56334154891649,"sku":"D21 500CF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56222474109313,"sku":"D21 1CF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56222474142081,"sku":"D21 220P","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 125g","offer_id":56395207311745,"sku":"D21 125P","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56334154924417,"sku":"D21 500P","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56222474174849,"sku":"D21 1P","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_Granitos.png?v=1790845077"},{"product_id":"nicaragua-la-huella-striped-orange-bourbon","title":"Nicaragua: La Huella, Striped Orange Bourbon","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: La Huella, Striped Orange Bourbon\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA fresh and vibrant medley of \u003cstrong\u003estrawberries\u003c\/strong\u003e and \u003cstrong\u003epassion fruit\u003c\/strong\u003e opens this elegant and complex cup, shifting into\u003cstrong\u003e black grapes \u003c\/strong\u003eon the aftertaste. As it cools, the fruit sweetness comes to the fore, with delicate hints of \u003cstrong\u003eorange\u003c\/strong\u003e and \u003cstrong\u003enectarine\u003c\/strong\u003e sitting behind those sweet strawberry notes.\u003c\/p\u003e\n\u003cp\u003eThis is our second year buying this Nicaraguan coffee, first tasted by chance on a visit to La Huella in 2024. It was love at first sip when Wingo mentioned they had experimentally separated some noticeably striped cherries off from the main Orange Bourbon harvest. There wasn’t enough for us to buy from that very first tiny picking, but Roland kept chasing to make sure we got some the next year, and we’ve now been able to buy this unique Washed Striped Orange Bourbon coffee again for 2026.\u003c\/p\u003e\n\u003ch4\u003eA farm in the clouds\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the north west of the country. They’re dotted up either side of the mountain range on the border of the 2 departments. La Huella is on the Matagalpa side, to the south. When Roland travels to visit the farms, generally he’ll see La Huella on the same day as Limoncillo and Mama Mina as they’re close to each other. You start at Mama Mina first, then through La Huella (with a stop for fresh tortillas for lunch at the wet mill in-between!) before heading on to Limoncillo, the biggest, to finish. La Huella is one of the youngest additions to our long relationship with the Mierisches, planted in 2014 in the misty hills of El Arenal.\u003c\/p\u003e\n\u003cp\u003eLa Huella mostly grows Java and Red Catuai, with a lower number of shade trees mixed in compared to other Mierisch farms. This is due to the overcast microclimate caused by the local geography - foggy clouds sit over the farm for much of the day, doing the job shade trees do elsewhere. So while most coffee farms need to add canopy, La Huella has to keep it deliberately sparse, or the plants don’t get enough light to thrive. They also grow a small collection of exotic coffee varietals here, including this Striped Orange Bourbon.\u003c\/p\u003e\n\u003ch4\u003ePeople\u003c\/h4\u003e\n\u003cp\u003eThe very first of the Mierisch farms was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the pacific railroad between Masaya and Diriamba with a parcel of land - a gold mine and a farm he named “Sajonia” (the Spanish spelling of his home region back in Germany, Saxony). In 1908 he planted his first coffee tree, today Fincas Mierisch have 9 coffee farms in Nicaragua and 3 in Honduras. Over 100 years later the family business is now run by his grandson, Dr. Erwin Mierisch Buitrago (3rd generation), and great-great-grandson, Erwin “Wingo” Mierisch Jackman (5th generation).\u003c\/p\u003e\n\u003cp\u003eErick Lopez is the Agronomist at the head of the Mierisch farms, he started his career at the entry level 22 years ago with their team working in the fields. He showed talent and commitment, so they promoted him and financed his further education to enable him to move up to his current position. He now oversees most of the practical operation of the farms. The Fincas Mierisch team has an abundance of employees who have been with them for many years, their expertise and skill are what make the great quality of product and service they provide possible.\u003c\/p\u003e\n\u003ch4\u003eProcessing\u003c\/h4\u003e\n\u003cp\u003eThe family’s wet mill for La Huella is right on the edge of the farm, located in-between La Huella and Mama Mina. This is where coffee harvested from both farms is collected to be cleaned and floated to remove any over\/under ripes and damaged beans. For Washed and Honey coffees the cherries are also de-pulped here as needed. The mill uses state-of-the-art eco-pulpers, which significantly reduce water usage while offering control over the amount of mucilage left on the bean, crucial for precise processing. All coffees (Naturals in cherry, Washed\/Honeys in parchment) are then transported to the separate dry mill a short drive down the hill.\u003c\/p\u003e\n\u003cp\u003eThe Don Esteban mill, located at a lower altitude than the farms, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot. Depending on the desired outcome, coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds, allowing for clean, traceable expressions of origin.\u003c\/p\u003e\n\u003cp\u003eTo read all about Washed processing check out our article \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/washed-processed-coffee\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eCoffee with stripes?\u003c\/h4\u003e\n\u003cp\u003eWhile Roland was visiting La Huella in 2024, Wingo mentioned that he had noticed they have 2 types of Orange Bourbon on the farm. Some fruit has a uniform colour all over, while some has tiger stripes of pale and dark orange. Normally this all goes together to be processed, but he wondered if separating them would have a different flavour. He asked the pickers to separate the striped cherries out on their own and ended up with a tiny trial amount of 2 kilograms. We cupped it together and were blown away! It was a delicious coffee, like strawberry fondant chocolates. Roland thought it was so good that he asked for the next year’s crop of Orange Bourbon coffee be fully separated so we can have the striped portion. He continued bugging Wingo about it for a year and we finally secured 1 single sack of this very special coffee. After the success of the first crop, we’re thrilled to have managed to buy this again this year. There’s just one bag, and we’ve got it!\u003c\/p\u003e\n\u003cp\u003eFrom chatting with Luis Rodriguez, who helps run Finca San Jose in El Salvador, we know that in the Amarangia that we buy from them (a mix of orange and yellow Bourbon) their orange is all striped, the trees on their farm don’t produce any solid orange cherries. Other places have just solid orange. So the striped stock is not unique to La Huella, the interesting thing is that they have both versions of the varietal on the farm. Whether it’s correct to say this is a different varietal we can’t be sure, what we can definitely say is that this Orange Bourbon is different to the other Orange Bourbon that comes out of the farm. We have cupped the solid orange from La Huella alone too and it’s very nice, it presents a bit heavier in body than the other Bourbons, but it doesn’t have the same wow factor as the striped version from this farm. We’re delighted that we managed to get this lot, it’s a great example of what can happen when you work long term with partners at origin, you work together to try and achieve great coffees like this.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eNicaragua\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCommunity: El Arenal\u003c\/li\u003e\n\u003cli\u003eRegion: Matagalpa\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLa Huella\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: The Mierisch Family\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm Size: 171 hectares\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCoffee Area: 76 hectares\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eStriped Orange Bourbon\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eWashed\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,315-1,400 m.a.s.l.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHarvest Months: December-March\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDiurnal Temperature Cycle: Avg High 21°C, Low 15°C\u003c\/li\u003e\n\u003cli\u003eMaps: \u003ca href=\"https:\/\/goo.gl\/maps\/R3FZKB1wDsWabnD77\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eGoogle Maps\u003c\/a\u003e \/ \u003ca href=\"https:\/\/maps.apple.com\/?ll=13.051613,-85.853043\u0026amp;q=La%20Huella\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eApple Maps\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Strawberry, passion fruit, black grape.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 7.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 7.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 7.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 7.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 91\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis coffee needs a deft touch. Grown at over 1,300 metres, it's a dense bean that benefits from enough development to bring out its sweetness, so let it run through first crack and into the gap. Don't push too far towards second, or you'll lose the vibrant fruit sweetness and the strawberry and passion fruit will flatten out.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":56222482497921,"sku":"C11 220B","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 125g","offer_id":56395201020289,"sku":"C11 125B","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56222482530689,"sku":"C11 500B","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56222482563457,"sku":"C11 1B","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56222482596225,"sku":"C11 220E","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 125g","offer_id":56395201053057,"sku":"C11 125E","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56222482628993,"sku":"C11 500E","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56222482661761,"sku":"C11 1E","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56222482694529,"sku":"C11 220FF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 125g","offer_id":56395201085825,"sku":"C11 125FF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56222482727297,"sku":"C11 500FF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56222482760065,"sku":"C11 1FF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56222482792833,"sku":"C11 220MF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 125g","offer_id":56395201118593,"sku":"C11 125MF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56222482825601,"sku":"C11 500MF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56222482858369,"sku":"C11 1MF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56222482891137,"sku":"C11 220CF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 125g","offer_id":56395201151361,"sku":"C11 125CF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56222482923905,"sku":"C11 500CF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56222482956673,"sku":"C11 1CF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56222482989441,"sku":"C11 220P","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 125g","offer_id":56395201184129,"sku":"C11 125P","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56222483022209,"sku":"C11 500P","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56222483054977,"sku":"C11 1P","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_LaHuellastriped.png?v=1790844873"},{"product_id":"costa-rica-granitos-ortiz-1800","title":"Costa Rica: Granitos - Ortiz 1800","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Granitos - Ortiz 1800, Catuai, Yellow Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA gentle \u003cstrong\u003epeach\u003c\/strong\u003e sweetness on the first sip slips seamlessly into \u003cstrong\u003emarzipan\u003c\/strong\u003e. \u003cstrong\u003eSultanas\u003c\/strong\u003e and a dash of cream on the aftertaste round it out, but it's that sweet marzipan you'll keep coming back for.\u003c\/p\u003e\n\u003cp\u003eThe Tarrazú region sits halfway down Costa Rica, towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú) and Leon Cortes Cantons, thread through by beautiful mountains that are part of the Talamanca Sierra. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. This Yellow Honey Catuai from Granitos de Altura del Ortiz is a fine example of the region’s coffees.\u003c\/p\u003e\n\u003ch4\u003eA Family-Run Micromill in the Mountains of Tarrazú \u003c\/h4\u003e\n\u003cp\u003eSitting at 1,800 metres above sea level in Tarrazú you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional terroir. The farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils - ideal conditions for slow cherry maturation and more complex cup profiles.\u003c\/p\u003e\n\u003cp\u003eThe name “Granitos de Altura” translates to “High Altitude Little Beans” - a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution.\u003c\/p\u003e\n\u003ch4\u003eWomen in Coffee: Johana \u0026amp; Joyce Calderón \u003c\/h4\u003e\n\u003cp\u003eThe mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes (of course!) just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown. Rather than expanding production, Joyce focuses on refining every step of the process - from cherry selection to drying - to ensure each lot meets their exacting standards. \u003c\/p\u003e\n\u003cp\u003eThe family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience. “When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.” Granitos de Altura is also part of a wider movement in Costa Rica: one that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection - and we’re proud to share their story and their coffee with you. \u003c\/p\u003e\n\u003ch4\u003eNew Developments At Granitos \u003c\/h4\u003e\n\u003cp\u003eRoland’s last visit to Granitos was in 2024. The last couple of years have been relatively low harvests in Costa Rica, which meant that by the time he got to the farm in May the harvest was already finished. The visit was a little later than he would normally go, and with the lower quantity of coffee to be brought in the staff had already picked everything. At Granitos, as with a number of other farms we work with, this means that they have been using the spare days to take on some additional projects to improve the farm and mill whilst they have the time. This is a very positive sign as it shows that they’re earning enough from the normal years that, when they hit a tough year like this one, they don’t feel like they have to put a halt on any supplementary projects. \u003c\/p\u003e\n\u003cp\u003eAt the mill, this has resulted in some new drying tables and a colour sorter. The extra drying tables give Johana and Joyce the freedom to always choose the processing method that they think is right for the coffee on hand. The additional capacity means that they don’t need to worry about running out of space - the choice is based on flavour and quality rather than rigid practicality. The colour sorter is a machine that uses an electronic eye to spot damaged coffee beans and automatically separate them out before batches go on to Exclusive Coffees, our export partners. \u003c\/p\u003e\n\u003cp\u003eJoyce and Johana have also begun a new side project they’re calling Dos Semillas (“Two Seeds” in English). This involves buying coffee cherries from other local farms to be processing at their mill themselves. This side project alongside the main work at Granitos is intended to help build up some extra funds with the goal of eventually buying their own farm. Omar has been very supportive of the plan and has even donated some Geisha seeds for them to plant there once they buy. Up until now, all of the Granitos farms are his, so this will be the first farm the sisters will have bought and owned independently.   \u003c\/p\u003e\n\u003cp\u003eThey've also been working with Omar to plant some new varietals on the existing farm. They're not expanding the size of the estate, but they are trying out small plantings alongside the existing plant stock. These include Milenio, Starameyer, Catigua, and ParaisoI. These are newer Catimor varietals that are reported to have good cup quality. Roland noted having noticed particularly Starameyer and Milenio around on a few other farms he visited in the area. There are a number of farms trialling very small amounts of these to begin with - this will be an experiment to see if they actually hold up or not, only time will tell.   \u003c\/p\u003e\n\u003ch4\u003eHoney Processing\u003c\/h4\u003e\n\u003cp\u003eWe always love the Honey-process coffees we get from Granitos. As in previous years, this one stood out on the cupping table and was a must-buy.\u003c\/p\u003e\n\u003cp\u003eFor the Honey process you run the cherry through a special depulper that removes the skins while leaving the mucilage intact on the seeds. That layer of sticky fruit then stays on throughout the drying process on raised beds. The more mucilage left, the darker the colour goes during drying - this version keeps a small amount of pulp, hence “Yellow” Honey. That fruit contact means that in the final cup you get a little more fruit character and a little more body and texture than with a Washed coffee. \u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Tarrazú\u003c\/li\u003e\n\u003cli\u003eProvince: San José\u003c\/li\u003e\n\u003cli\u003eTown: Santa María de Dota\u003c\/li\u003e\n\u003cli\u003eMill: \u003cstrong\u003eMicro-Beneficio Granitos de Altura del Ortiz\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: \u003cstrong\u003eCalderón Family\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eOrtiz 1800\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrowing altitude: 1,800 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eSoil type: Loamy\u003c\/li\u003e\n\u003cli\u003eAverage annual rainfall: 2,050mm\u003c\/li\u003e\n\u003cli\u003ePlant age: Around 10 years\u003c\/li\u003e\n\u003cli\u003eHarvest months: January to February\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCatuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eYellow honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eExport partner: Exclusive Coffees\u003c\/li\u003e\n\u003cli\u003eRelationship since: 2022\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Peach, marzipan, sultana.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 86.5\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, have a read of \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e, and if you fancy trying cupping yourself, we've got a guide to that too: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - keep this to the middle of the gap, slowing it a little to help develop the layered sweetness.\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56316661072257,"sku":"A43 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56316684435841,"sku":"A43 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56316661105025,"sku":"A43 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56316661137793,"sku":"A43 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56316684468609,"sku":"A43 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56316661170561,"sku":"A43 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56316661203329,"sku":"A43 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56316684501377,"sku":"A43 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56316661236097,"sku":"A43 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56316661268865,"sku":"A43 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56316684534145,"sku":"A43 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56316661301633,"sku":"A43 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56316661334401,"sku":"A43 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56316684566913,"sku":"A43 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56316661367169,"sku":"A43 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56316661399937,"sku":"A43 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56316684599681,"sku":"A43 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56316661432705,"sku":"A43 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56316661465473,"sku":"A43 220GB","price":7.9,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56316661498241,"sku":"A43 1GB","price":35.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_CRI_Granitos_Ortiz.png?v=1790247110"},{"product_id":"el-salvador-finca-argentina-sl28-washed","title":"El Salvador: Finca Argentina, SL28, Washed","description":"\u003ch1\u003e\u003cstrong\u003eEl Salvador: Finca Argentina, SL28, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eBeginning with a sweet and sticky hit of \u003cstrong\u003elime marmalade\u003c\/strong\u003e, the cup gains a more complex sweetness as it cools, shifting into \u003cstrong\u003emilk chocolate\u003c\/strong\u003e, with a little shoulder of \u003cstrong\u003ewalnut\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eRoland last visited El Salvador in February as the harvest at Finca Argentina was just coming to an end. The farm is at a lower altitude than other producers we work with in El Salvador, so that shifts the harvest a little earlier than San Jose or Nejapa, for example. He travelled with Mauricio to visit the Los Ausoles mill to cup the various seasonal coffee lots available this year. We bought both the Natural and the Washed SL28 lots on offer, and it is the Washed SL28 that we have for you here.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eNear the town of Turin, in the Ahuachapán department of El Salvador, you’ll find Finca Argentina. It’s located within the Cordillera de Apaneca-Ilamatepec mountain range, surrounded by natural hot springs at an altitude of 1,300 metres above sea level. The farm’s 35 hectares are separated into 7 distinct areas, or \"tablons\". Each of these individual plots has its own character, shaped by the landscape and the small peculiarities of microclimate that come with changes in altitude, aspect, soil, and even local volcanic activity.\u003c\/p\u003e\n\u003cp\u003eOver time, the team at Finca Argentina have put a lot of effort into exploring different varietals, discovering what grows best on each of the farm’s 7 tablons. The Guachipelin tablon spans 6 hectares and was replanted in 2016 with H1 (Centroamericano), Yellow Bourbon, Icatu, and a small amount of SL28.\u003c\/p\u003e\n\u003ch4\u003eThe Martinez Family\u003c\/h4\u003e\n\u003cp\u003eThe farm was first acquired by the Martinez family in 1967. Dr Luis Guillermo Martinez bought the estate, and it quickly became his favourite and produced well. By the time his son, Mauricio, inherited it in 2008, cherry yields had dropped significantly and he was unsure how best to proceed with his newly owned farm. It was here that his son, and our now good friend, Alejandro, stepped in.\u003c\/p\u003e\n\u003cp\u003eHe had just relocated back to El Salvador after working as a city banker in New York and decided to lend a hand to his father’s business interests while looking for work. Ale’s interest was piqued when he saw that the farm had been classified for a Q auction in 2005, showing it had the potential for great coffee. He and his cousin, based in London, set about sending green coffee samples to roasters wherever they could, seeking a specialty buyer. One of those samples landed with us in 2008, and we’ve been buying ever since.\u003c\/p\u003e\n\u003cp\u003eMauricio and Alejandro both now live in Canada, but Mauricio still owns and oversees the farm remotely. He relies on his farm manager and the on-site team to handle day-to-day operations and keep him up to date, while visiting El Salvador regularly to check in. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. Mauricio's daughter Beatrix, who hadn't previously been involved in coffee, is also now helping with the family business.\u003c\/p\u003e\n\u003cp\u003eProcessing of the coffee is carried out at the Los Ausoles dry mill, a cooperative facility in Ahuachapán. They have a very good relationship with Mauricio and have shown great consistency and reliability for us as buyers.\u003c\/p\u003e\n\u003ch4\u003eHighly Skilled Workers\u003c\/h4\u003e\n\u003cp\u003eThroughout the growing season at Finca Argentina, individual workers are given a lot of responsibility over pruning and managing trees. On many farms, pruning would be quite regimented, for example every other tree receiving a skeleton prune in a particular section. At Finca Argentina, these decisions are left much more to the knowledge of the staff, who decide on a plant-by-plant basis what kind of pruning is needed as they work through an area.\u003c\/p\u003e\n\u003cp\u003eIt is easy to ruin coffee production if the wrong pruning choices are made, so this demonstrates a great deal of trust and is only possible because the farm retains and develops workers’ skills over the long term.\u003c\/p\u003e\n\u003cp\u003eEl Salvador has been hit hard by the wider labour shortage affecting other Central American countries. Fortunately, Finca Argentina is currently managing well, although they continue exploring ways to retain sufficient staff during harvest season. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. They contribute labour and materials to improve local infrastructure and grow 25kg of corn annually for each worker.\u003c\/p\u003e\n\u003cp\u003eThey’re also implementing more ecological management practices, including using compost and other organic products to minimise environmental impact and intercropping beans to enrich the soil. Their work has improved biodiversity and cup quality, and the future for coffee production at Finca Argentina is looking very bright.\u003c\/p\u003e\n\u003ch4\u003eA Kenyan Varietal In El Salvador\u003c\/h4\u003e\n\u003cp\u003eSL28 is a tall coffee plant with wide-spreading branches. It produces relatively large, deep red cherries among large leaves on leggy branches that tend to droop with age. It is a low-yielding cultivar with a susceptibility to coffee leaf rust, Coffee Berry Disease, and nematodes, but its phenomenal cup quality means that it remains a favourite among specialty coffee drinkers. Despite its demanding nature, the results in the cup are one of the reasons farmers continue to grow it.\u003c\/p\u003e\n\u003cp\u003eIn 1931, A.D. Trench, the senior coffee officer at Scott Agricultural Laboratories in Kenya, travelled through Tanganyika (now Tanzania) and found coffee trees in the Monduli district that appeared to tolerate drought, disease, and pests better than other plants he had seen. He collected seeds from these specimens to be taken back to the laboratory in Kenya. Testing confirmed that the drought tolerance was indeed superior to other varietals being studied. The population became known as Tanganyika Drought Resistant and was distributed to farmers for planting.\u003c\/p\u003e\n\u003cp\u003eBetween 1935 and 1939, Scott Laboratories began selecting individual trees from different coffee populations to evaluate characteristics such as yield, cup quality, drought tolerance, and disease resistance. Each of these selections was assigned an \"SL\" number.\u003c\/p\u003e\n\u003cp\u003eSL28 was selected in 1935 from a single tree that originated from the Tanganyika Drought Resistant population. That tree went on to become one of the most important varieties in specialty coffee, renowned for its pronounced acidity, fruit character, and exceptional quality when grown at high altitude.\u003c\/p\u003e\n\u003cp\u003eWant to learn more about SL28? Check out our Varietal Guide here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-sl-28\" target=\"_blank\"\u003eCoffee Varietal Guide: SL28\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eEl Salvador\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eMunicipality: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eNearest town: Turín\u003c\/li\u003e\n\u003cli\u003eMountain Range: Cordillera de Apaneca-Ilamatepec\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFinca Argentina\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Mauricio Martinez\u003c\/li\u003e\n\u003cli\u003eDry mill: Los Ausoles\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 to 1,360 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eSL-28\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS: \u003ca href=\"https:\/\/maps.app.goo.gl\/EX54BS6gA3LLGdrU6\"\u003e13°56'29.4\"N 89°47'04.1\"W\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: Lime marmalade, milk chocolate, walnut.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium Dark - Give this coffee a confident push through first and into the gap, right up to the edge of second before you drop. \u003c\/em\u003e\u003c\/p\u003e","brand":"El Salvador","offers":[{"title":"Beans \/ 220g","offer_id":56331749720449,"sku":"C41 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56331749753217,"sku":"C41 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331749785985,"sku":"C41 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331749818753,"sku":"C41 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56331749851521,"sku":"C41 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331749884289,"sku":"C41 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331749917057,"sku":"C41 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56331749949825,"sku":"C41 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331749982593,"sku":"C41 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331750015361,"sku":"C41 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56331750048129,"sku":"C41 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331750080897,"sku":"C41 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331750113665,"sku":"C41 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56331750146433,"sku":"C41 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331750179201,"sku":"C41 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331750211969,"sku":"C41 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56331750244737,"sku":"C41 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331750277505,"sku":"C41 1P","price":45.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_SLV_Argentina_SL28_W.png?v=1790682142"},{"product_id":"nicaragua-finca-limoncillo-ethiosar-natural","title":"Nicaragua: Limoncillo, Ethiosar, Natural","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: Finca Limoncillo, Ethiosar, Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThere's a big punch of \u003cstrong\u003erum and raisin fudg\u003c\/strong\u003ee up front, rich and indulgent with a beautifully creamy texture. Sweet \u003cstrong\u003esultanas\u003c\/strong\u003e bring extra depth and sweetness through the middle of the cup, while a gentle note of \u003cstrong\u003ered apple\u003c\/strong\u003e keeps everything balanced and bright.\u003c\/p\u003e\n\u003cp\u003eThe coffee we have here hails from the Matagalpa region of Nicaragua, grown and processed for us by our good friends the Mierisch family. This is one of our longest continuing producer relationships, as we’ve been buying coffee from their farm, Finca Limoncillo, since 2007, and we foresee that continuing for many years yet. The third single origin coffee we’re releasing from this year’s harvest is a Natural-processed Ethiosar.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch family's Nicaraguan coffee farms are spread across the Jinotega and Matagalpa regions in the northwest of the country. They’re dotted on either side of the mountain range that forms the border between the two departments. When Roland travels to visit the farms, he’ll generally see Limoncillo on the same day as La Huella and Mama Mina, as they are close to one another. The journey typically starts at Mama Mina, continues through La Huella, and finishes at Limoncillo, the largest of the three farms.\u003c\/p\u003e\n\u003cp\u003eFinca Limoncillo is a premium coffee farm and jewel of the Mierisch family, nestled at 1,200 metres above sea level in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares, 109 of which are dedicated to coffee cultivation, the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the highly respected Mierisch family, known for their experimental processing, varietal work, and exceptional coffees, Limoncillo is home to a wide range of varietals including Caturra, Red Bourbon, Pacamara, and Java.\u003c\/p\u003e\n\u003ch4\u003ePeople\u003c\/h4\u003e\n\u003cp\u003eThe very first Mierisch farm was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the Pacific railroad between Masaya and Diriamba with a parcel of land, including a goldmine and a farm he named \"Sajonia\" (the Spanish spelling of his home region in Germany, Saxony). In 1908 he planted his first coffee tree. Today, Fincas Mierisch operates nine coffee farms in Nicaragua and three in Honduras.\u003c\/p\u003e\n\u003cp\u003eMore than 100 years later, the family business is run by his grandson, Dr. Erwin Mierisch Buitrago (third generation), and great-great-grandson Erwin \"Wingo\" Mierisch (fifth generation).\u003c\/p\u003e\n\u003cp\u003eWingo has been involved with the farms since 2017, contributing to everything from post-harvest processing to roasting, cupping, and green coffee sales. His passion for innovation and research has led him to head the development of new post-harvest processing methods at the mill and refine quality control protocols to increase both quality and consistency. With Wingo’s input, the team at the Don Esteban mill have heavily invested in processing experimentation.\u003c\/p\u003e\n\u003cp\u003eErick Lopez is the Head Agronomist of the Mierisch farms. He started his career at entry level 22 years ago, working in the fields. Recognising his talent and commitment, the family promoted him and funded further education, enabling him to progress into his current leadership role. He now oversees much of the day-to-day operation of the farms. The Fincas Mierisch team includes many employees who have worked with the family for years, and their expertise and dedication make the high quality of both product and service possible.\u003c\/p\u003e\n\u003cp\u003eThe family employ more than 3,000 staff during harvest, and at Limoncillo over 60 families live on the farm full-time. They are genuinely loved by the people who work for them. More than any other producer we buy from, there is a clear sense of mutual respect and appreciation between the family and their workers. The fact that the Mierisch family are our friends allows us to see the finer details of how they care for their team, continually reinforcing our belief that good people grow good coffee.\u003c\/p\u003e\n\u003ch4\u003eSustainable Coffee Beans\u003c\/h4\u003e\n\u003cp\u003eThe family have numerous policies and initiatives in place to make their operations as sustainable as possible. Chemical use is kept to a minimum, and environmental impact is carefully managed through thoughtful land stewardship.\u003c\/p\u003e\n\u003cp\u003eIn 2024, the farm completed a 15 kW hydroelectric plant, furthering its commitment to sustainability by supplying renewable energy to both farm operations and the 60 on-site families who live and work there. Alongside its coffee-growing areas, the estate also supports cattle and horses, while large sections of preserved forest help maintain biodiversity. The Mierisch family’s commitment to social responsibility is equally impressive. They provide housing, meals, childcare, education, and healthcare for workers year-round, and pay wages that exceed the local minimum by 30%.\u003c\/p\u003e\n\u003ch4\u003ePrecision Processing\u003c\/h4\u003e\n\u003cp\u003eThe Don Esteban mill, located on Finca Limoncillo, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot.\u003c\/p\u003e\n\u003cp\u003eCoffee cherries are carefully hand-picked before being depulped using state-of-the-art eco-pulpers, which significantly reduce water usage while offering precise control over the amount of mucilage left on the bean. Depending on the desired outcome, whether washed, natural, or honey processed, coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds. This approach allows for clean, traceable expressions of origin and varietal character.\u003c\/p\u003e\n\u003cp\u003eTo read all about Natural processing, check out our article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/naturally-processed-coffee\" target=\"_blank\"\u003eNaturally Processed Coffee Explained\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eWhat Is Ethiosar?\u003c\/h4\u003e\n\u003cp\u003eWe’ve been roasting Ethiosar coffee from Finca Limoncillo for several years now, and it’s a varietal with a fascinating backstory rooted in innovation and resilience. It was developed through the collaborative efforts of the Mierisch family and their cousin Ricardo, who owns a nearby farm at a much lower altitude, just 800 metres above sea level.\u003c\/p\u003e\n\u003cp\u003eRicardo noticed his coffee plants were struggling. Yields were dropping, and disease pressure was increasing. He attributed this to a combination of factors, including climate change, increased rainfall, and the inherent challenges of growing specialty coffee at lower altitudes in Nicaragua.\u003c\/p\u003e\n\u003cp\u003eAmidst these challenges, one experimental plant stood out. It was thriving, producing more fruit and showing strong resistance to disease. That plant was Ethiosar.\u003c\/p\u003e\n\u003cp\u003eEthiosar is a stable hybrid varietal, carefully developed to combine exceptional cup quality with strong disease resistance. It begins with a cross between:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSudan Rume\u003c\/strong\u003e – an heirloom Ethiopian coffee variety known for its complex, floral flavours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSarchimor\u003c\/strong\u003e – a hybrid of Villa Sarchi and Timor, bred for resilience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis hybrid is then crossed again with Villa Sarchi, a dwarf mutation of Bourbon from Costa Rica, prized for its sweetness and compact growth.\u003c\/p\u003e\n\u003cp\u003eThe result is a varietal that is not only resilient and high-yielding, but also delivers a delicious, nuanced cup profile, making it a fantastic choice for lovers of single origin coffee and specialty Nicaraguan coffees.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eNicaragua\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Matagalpa\u003c\/li\u003e\n\u003cli\u003eMunicipality: Yasica Norte\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLimoncillo\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: The Mierisch Family\u003c\/li\u003e\n\u003cli\u003eFarm size: 171 hectares\u003c\/li\u003e\n\u003cli\u003eCoffee growing area: 109 hectares\u003c\/li\u003e\n\u003cli\u003eProtected Rainforest: 54 hectares\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eEthiosar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,200 masl\u003c\/li\u003e\n\u003cli\u003eHarvest Months: October-February\u003c\/li\u003e\n\u003cli\u003eDiurnal Temp. Cycle: Avg High 25C, Low 17C\u003c\/li\u003e\n\u003cli\u003eAwards: Cup of Excellence 2008 (2nd Place)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Rum \u0026amp; raisin fudge, sultana, red apple.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 7\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium Dark\u003c\/strong\u003e - fudgy, and deliberately so. Steady through first crack, good consistent pace into the gap between the cracks, then off the heat just before second. That steadiness is where the body and the creamy pecan finish come from. The early drop is what saves the yellow plum acidity from disappearing under all that richness. Rich and lively at once, which is a harder balance than it sounds.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":56331775443329,"sku":"D34 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56331775476097,"sku":"D34 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331775508865,"sku":"D34 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331775541633,"sku":"D34 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56331775574401,"sku":"D34 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331775607169,"sku":"D34 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331775639937,"sku":"D34 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56331775672705,"sku":"D34 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331775705473,"sku":"D34 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331775738241,"sku":"D34 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56331775771009,"sku":"D34 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331775803777,"sku":"D34 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331775836545,"sku":"D34 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56331775869313,"sku":"D34 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331775902081,"sku":"D34 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331775934849,"sku":"D34 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56331775967617,"sku":"D34 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331776000385,"sku":"D34 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56331776033153,"sku":"D34 220GB","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56331776065921,"sku":"D34 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_NIC_Limoncillo_Ethiosar_N.png?v=1791382392"},{"product_id":"costa-rica-don-joel-finca-carmela","title":"Costa Rica: Don Joel - Finca Carmela","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Don Joel - Finca Carmela\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis cup opens with silky, sweet \u003cstrong\u003ewine gums \u003c\/strong\u003eand the zingy lift of \u003cstrong\u003elime\u003c\/strong\u003e and \u003cstrong\u003eraspberries\u003c\/strong\u003e. Juicy \u003cstrong\u003eblack grapes\u003c\/strong\u003e come in on the finish of this well-rounded and fruity coffee.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to first buy excellent Costa Rican coffee from Allan Oviedo Rodriguez just shy of a decade ago. We have been building a relationship with him and his family ever since that first purchase in 2017. This year we have three different lots produced by Allan. This is a Honey-processed Villa Sarchi coffee from Finca Carmela.\u003c\/p\u003e\n\u003ch4\u003eFinca Carmela: The Details\u003c\/h4\u003e\n\u003cp\u003eAllan has two farms in the Alajuela province of Costa Rica’s famous Western Valley: Finca La Cumbre and Finca Carmela. Their Don Joel micromill, named in honour of his late father, is situated on La Cumbre. The mill provides expert processing for both farms, plus small lots for neighbouring producers when there is capacity to take in extra cherry.\u003c\/p\u003e\n\u003cp\u003eThis coffee was grown on Finca Carmela. The farm sits at 1,600 metres above sea level and is just three hectares in size. The small plot is planted mainly with Villa Sarchi and Typica, along with small trials of varieties such as SL28.\u003c\/p\u003e\n\u003ch4\u003eMicroclimates Are Key\u003c\/h4\u003e\n\u003cp\u003eDespite Allan’s two farms being only five minutes’ drive from each other, their locations on opposite sides of the same hill mean they experience vastly different microclimates. Weather fronts arriving from different directions will often affect one farm but not the other.\u003c\/p\u003e\n\u003cp\u003eEven small variations in rainfall, sunshine, and wind can have a profound impact on how coffee trees grow and fruit. These subtle differences lead to distinct characteristics in the cup and give Carmela’s harvests their own unique personality.\u003c\/p\u003e\n\u003cp\u003eTo learn more about Finca Carmela and Allan’s coffee journey, check out his Producer Story here: \u003ca href=\"https:\/\/ozonecoffee.surf\/pages\/coffee-producer-allan-oviedo-and-family\" target=\"_blank\"\u003eAllan Oviedo \u0026amp; Family Producer Story\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eFinca Carmela may be small, but it perfectly embodies Allan’s approach: careful attention, deep respect for the land, and a vision for producing coffees that express a genuine sense of place. We’re proud to share it with you.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Western Valley\u003c\/li\u003e\n\u003cli\u003eProvince: Alajuela\u003c\/li\u003e\n\u003cli\u003eCanton: San Luis de Grecia\u003c\/li\u003e\n\u003cli\u003eFarm:\u003cstrong\u003e Finca Carmela\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMicromill: \u003cstrong\u003eDon Joel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Allan Oviedo\u003c\/li\u003e\n\u003cli\u003eElevation: 1,600 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eVilla Sarchi\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Wine gums, lime, raspberry, black grape.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 87.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, have a read of \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e, and if you fancy trying cupping yourself, we've got a guide to that too: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - through first crack and keeping it steady before you drop midway into the gap.\u003c\/em\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n.coffee-product-description {\n  font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, sans-serif;\n  line-height: 1.6;\n  color: #333;\n  max-width: 800px;\n}\n\n.coffee-product-description h2 {\n  font-size: 1.8em;\n  margin-bottom: 0.5em;\n  color: #2c1810;\n}\n\n.coffee-product-description h3 {\n  font-size: 1.4em;\n  margin-top: 1.5em;\n  margin-bottom: 0.75em;\n  color: #2c1810;\n}\n\n.coffee-product-description h4 {\n  font-size: 1.2em;\n  margin-top: 1.25em;\n  margin-bottom: 0.5em;\n  color: #4a3326;\n}\n\n.coffee-product-description p {\n  margin-bottom: 1em;\n}\n\n.tasting-notes {\n  background-color: #f9f6f2;\n  padding: 1.25em;\n  border-radius: 4px;\n  margin-bottom: 1.5em;\n}\n\n.tasting-notes p:last-child {\n  margin-bottom: 0;\n}\n\n.coffee-product-description hr {\n  border: none;\n  border-top: 1px solid #e0d5c7;\n  margin: 2em 0;\n}\n\n.traceability-list,\n.cupping-scores {\n  list-style: none;\n  padding-left: 0;\n}\n\n.traceability-list li,\n.cupping-scores li {\n  padding: 0.4em 0;\n  border-bottom: 1px solid #f0ebe5;\n}\n\n.traceability-list li:last-child,\n.cupping-scores li:last-child {\n  border-bottom: none;\n}\n\u003c\/style\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56331847074177,"sku":"C42 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56341105082753,"sku":"C42 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331847106945,"sku":"C42 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331847139713,"sku":"C42 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56341105115521,"sku":"C42 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331847172481,"sku":"C42 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331847205249,"sku":"C42 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56341105148289,"sku":"C42 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331847238017,"sku":"C42 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331847270785,"sku":"C42 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56341105181057,"sku":"C42 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331847303553,"sku":"C42 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331847336321,"sku":"C42 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56341105213825,"sku":"C42 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331847369089,"sku":"C42 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331847401857,"sku":"C42 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56341105246593,"sku":"C42 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331847434625,"sku":"C42 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56331847467393,"sku":"C42 220GB","price":9.8,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56331847500161,"sku":"C42 1GB","price":38.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_CRI_Don_Joel_Carmela_H_VS.png?v=1790689472"},{"product_id":"el-salvador-finca-argentina-sl28-natural","title":"El Salvador: Finca Argentina, SL28, Natural","description":"\u003ch1\u003e\u003cstrong\u003eEl Salvador: Finca Argentina, SL28, Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eExpect a sweet but crisp \u003cstrong\u003ehoneydew melon\u003c\/strong\u003e, backed up by gentle \u003cstrong\u003eyellow plum\u003c\/strong\u003e. A smooth and silky coffee, the darker sweetness of \u003cstrong\u003edates\u003c\/strong\u003e and \u003cstrong\u003efigs\u003c\/strong\u003e comes through on the finish and aftertaste.\u003c\/p\u003e\n\u003cp\u003eRoland last visited El Salvador in February as the harvest at Finca Argentina was just coming to an end. The farm is at a lower altitude than other producers we work with in El Salvador, so that shifts the harvest a little earlier than San Jose or Nejapa, for example. He travelled with Mauricio to visit the Los Ausoles mill to cup the various seasonal coffee lots available this year. We absolutely had to buy this Natural SL28 lot once we tasted it.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eNear the town of Turin, in the Ahuachapán department of El Salvador, you’ll find Finca Argentina. It’s located within the Cordillera de Apaneca-Ilamatepec mountain range, surrounded by natural hot springs at an altitude of 1,300 metres above sea level. The farm’s 35 hectares are separated into 7 distinct areas, or \"tablons\". Each of these individual plots has its own character, shaped by the landscape and the small peculiarities of microclimate that come with changes in altitude, aspect, soil, and even local volcanic activity.\u003c\/p\u003e\n\u003cp\u003eOver time, the team at Finca Argentina have put a lot of effort into exploring different varietals, discovering what grows best on each of the farm’s 7 tablons. The Guachipelin tablon spans 6 hectares and was replanted in 2016 with H1 (Centroamericano), Yellow Bourbon, Icatu, and a small amount of SL28.\u003c\/p\u003e\n\u003ch4\u003eThe Martinez Family\u003c\/h4\u003e\n\u003cp\u003eThe farm was first acquired by the Martinez family in 1967. Dr Luis Guillermo Martinez bought the estate, and it quickly became his favourite and produced well. By the time his son, Mauricio, inherited it in 2008, cherry yields had dropped significantly and he was unsure how best to proceed with his newly owned farm. It was here that his son, and our now good friend, Alejandro, stepped in.\u003c\/p\u003e\n\u003cp\u003eHe had just relocated back to El Salvador after working as a city banker in New York and decided to lend a hand to his father’s business interests while looking for work. Ale’s interest was piqued when he saw that the farm had been classified for a Q auction in 2005, showing it had the potential for great coffee. He and his cousin, based in London, set about sending green coffee samples to roasters wherever they could, seeking a specialty buyer. One of those samples landed with us in 2008, and we’ve been buying ever since.\u003c\/p\u003e\n\u003cp\u003eMauricio and Alejandro both now live in Canada, but Mauricio still owns and oversees the farm remotely. He relies on his farm manager and the on-site team to handle day-to-day operations and keep him up to date, while visiting El Salvador regularly to check in. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. Mauricio's daughter Beatrix, who hadn't previously been involved in coffee, is also stepping in to help with the family business.\u003c\/p\u003e\n\u003cp\u003eProcessing of the coffee is carried out at the Los Ausoles dry mill, a cooperative facility in Ahuachapán. They have a very good relationship with Mauricio and have shown great consistency and reliability for us as buyers.\u003c\/p\u003e\n\u003ch4\u003eHighly Skilled Workers\u003c\/h4\u003e\n\u003cp\u003eThroughout the growing season at Finca Argentina, individual workers are given a lot of responsibility over pruning and managing trees. On many farms, pruning would be quite regimented, for example every other tree receiving a skeleton prune in a particular section. At Finca Argentina, these decisions are left much more to the knowledge of the staff, who decide on a plant-by-plant basis what kind of pruning is needed as they work through an area.\u003c\/p\u003e\n\u003cp\u003eIt is easy to ruin coffee production if the wrong pruning choices are made, so this demonstrates a huge amount of trust and is only possible because the farm retains and develops workers’ skills over the long term.\u003c\/p\u003e\n\u003cp\u003eEl Salvador has been hit hard by the wider labour shortage affecting other Central American countries. Fortunately, Finca Argentina is currently managing well, although they continue exploring ways to retain sufficient staff during harvest season. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. They contribute labour and materials to improve local infrastructure and grow 25kg of corn annually for each worker.\u003c\/p\u003e\n\u003cp\u003eThey’re also implementing more ecological management practices, using compost and other organic products to minimise environmental impact while intercropping beans to enrich the soil. Their work has improved biodiversity and cup quality, and the future for coffee production at Finca Argentina is looking very bright.\u003c\/p\u003e\n\u003ch4\u003eA Kenyan Varietal In El Salvador\u003c\/h4\u003e\n\u003cp\u003eSL28 is a tall coffee plant with wide-spreading branches. It produces relatively large, deep red cherries among large leaves on leggy branches that tend to droop with age. It is a low-yielding cultivar with a susceptibility to coffee leaf rust, Coffee Berry Disease, and nematodes, but its phenomenal cup quality means that it remains a favourite among specialty coffee drinkers. Despite its demanding nature, the results in the cup are one of the key reasons farmers continue to grow it.\u003c\/p\u003e\n\u003cp\u003eIn 1931, A.D. Trench, the senior coffee officer at Scott Agricultural Laboratories in Kenya, travelled through Tanganyika (now Tanzania) and found coffee trees in the Moduli district that appeared to tolerate drought, disease, and pests better than other plants he had observed. He collected seeds from these specimens and returned them to the laboratory in Kenya. Testing confirmed their superior drought tolerance compared with other varietals under evaluation. This population became known as Tanganyika Drought Resistant and was distributed to farmers for planting.\u003c\/p\u003e\n\u003cp\u003eBetween 1935 and 1939, Scott Laboratories began selecting individual trees from different coffee populations to evaluate characteristics such as yield, cup quality, drought tolerance, and disease resistance. Each selection was assigned an \"SL\" number.\u003c\/p\u003e\n\u003cp\u003eSL28 was selected in 1935 from a single tree originating from the Tanganyika Drought Resistant population. That tree went on to become one of the most important varieties in specialty coffee, renowned for its pronounced acidity, vibrant fruit character, and exceptional quality when grown at high altitude.\u003c\/p\u003e\n\u003cp\u003eWant to learn more about SL28? Check out our Varietal Guide here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-sl-28\" target=\"_blank\"\u003eCoffee Varietal Guide: SL28\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eEl Salvador\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eMunicipality: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eNearest town: Turín\u003c\/li\u003e\n\u003cli\u003eMountain Range: Cordillera de Apaneca-Ilamatepec\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFinca Argentina\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Mauricio Martinez\u003c\/li\u003e\n\u003cli\u003eDry mill: Los Ausoles\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 to 1,360 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eSL28\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS: \u003ca href=\"https:\/\/maps.app.goo.gl\/EX54BS6gA3LLGdrU6\"\u003e13°56'29.4\"N 89°47'04.1\"W\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003eTasting notes: Honeydew melon, mango, papaya.\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 7\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 7\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 88\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium Dark\u003c\/strong\u003e - give this coffee a confident push through first and into the gap, right up to the edge of second before you drop.\u003c\/em\u003e\u003c\/p\u003e","brand":"El Salvador","offers":[{"title":"Beans \/ 220g","offer_id":56332519014785,"sku":"A14 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56332519047553,"sku":"A14 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56332519080321,"sku":"A14 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56332519113089,"sku":"A14 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56332519145857,"sku":"A14 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56332519178625,"sku":"A14 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56332519211393,"sku":"A14 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56332519244161,"sku":"A14 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56332519276929,"sku":"A14 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56332519309697,"sku":"A14 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56332519342465,"sku":"A14 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56332519375233,"sku":"A14 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56332519408001,"sku":"A14 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56332519440769,"sku":"A14 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56332519473537,"sku":"A14 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56332519506305,"sku":"A14 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56332519539073,"sku":"A14 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56332519571841,"sku":"A14 1P","price":49.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_SLV_Argentina_SL28_N.png?v=1790683124"}],"url":"https:\/\/ozonecoffee.surf\/collections\/coffee.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}